Blackened Chicken Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water. In a small saucepan bring 2 cups water or broth to a boil. Add quinoa, reduce to a simmer, cover and cook 15 minutes or until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and let cool slightly.

Prepare lettuce and cabbage

While quinoa cooks, wash and spin-dry the lettuce. Thinly slice cabbage and toss with the lettuce in a large bowl. Set aside in refrigerator if not assembling immediately.

If you are using the packaged blackened seasoning, skip to step 2. To make homemade blackened seasoning: combine paprika, onion powder, garlic powder, dried oregano, cayenne pepper and brown sugar (optional) in a small bowl. Mix well.

Pat chicken breasts dry with paper towels. Rub each breast with 1 tbs olive oil and 1/4 tsp salt. Sprinkle 1/2 tbs (about even coating) of blackened seasoning on each side of the breasts, pressing gently so it adheres. Let sit at room temperature for 10–15 minutes while you prepare other components (or refrigerate up to 2 hours).

Heat a medium skillet over medium-high heat. Add 1 tbs olive oil and the corn kernels. Cook, stirring occasionally, until corn is lightly charred and heated through, about 4–6 minutes. Transfer to a bowl and set aside.

In the same skillet over medium heat, add rinsed and drained black beans with a pinch of salt and a splash (1–2 tbs) water. Warm and stir for 2–3 minutes until heated through. Remove from heat and set aside.

Preheat skillet

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot — about 3–4 minutes. Add remaining 1 tbs olive oil and swirl to coat.

Add the seasoned chicken breasts. Cook undisturbed 4–6 minutes until the spice crust is dark and the underside is browned. Flip and cook another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Reduce heat if spices are charring too quickly. Transfer chicken to a cutting board and rest 5 minutes before slicing.

In a small bowl whisk together lime juice, 2 tbs olive oil, chopped cilantro, honey (if using), black pepper and a pinch of salt. Taste and adjust acidity or sweetness as desired.

Cube or slice the avocado and halve the cherry tomatoes. Toss avocado, tomatoes, warmed corn and black beans gently with half the dressing so they are lightly coated. Sprinkle the cabbage into the lettuce and toss with remaining dressing (or leave cabbage tossed separately for texture).

Build bowls

Divide lettuce and cabbage among 4 plates. Add 1/4 cup cooked quinoa to each plate (about 1/4 of the cooked quinoa). Arrange the dressed corn, black beans, tomatoes and avocado on top or to the side.

Slice the rested blackened chicken into 1/2" strips and place over the bowls. Sprinkle chopped cilantro and a pinch of coarse sea salt over everything. Serve with lime wedges for squeezing.