Given how successful my salad was last week, I decided to try something really similar for lunches this week at work. I used Sunday as my prep day to make blackened chicken with cilantro-lime quinoa. (I also made the yogurt jars again, but you don’t need a recap of that.)
The chicken was a bit of a struggle. The grocery store didn’t have chicken breasts (unless I wanted to pay an arm and a leg for them, which I didn’t) so I got boneless chicken tenders instead. Once I threw on all the seasonings, it just didn’t seem all that appetizing. I opted to add a bit of dijon mustard and honey to the chicken, as that’s what really seemed to stand out in my chicken from last week.
It definitely helped add more flavor to it. I’m not sure that it’s technically blackened chicken now (though it sure is spicy after adding red pepper flakes and cajun seasoning), but it works for me. And this time around, I did break them into proportioned meals. The only sad thing was that it lacked the color of the salad.
Adding green onions did make it a bit more colorful. I also added the creamy avocado sauce just to see if it would balance out all the spicy seasonings from the chicken. While I was a little apprehensive about it as I was mixing it together, it turned out to be a really great blend of flavors. And I really just can’t get over how much I love lime quinoa!
It’s not quite as good as the salad from last week, but it certainly did the trick. My only worry in loving these recipes so much is that it adds more calories than I’d like to the middle of my day (sometimes I really hate using myfitnesspal…). That being said, it does leave me feeling full until dinner. Definitely a perk.