Blackened chicken is all about the seasonings you put together to make your rub. There are many combinations from: paprika, salt, white pepper, cayenne pepper, cumin and thyme to chili powder, salt and pepper, paprika, onion and garlic powder, cumin and Italian seasoning.
Gordon Ramsay basically uses the same ingredients to make his rub: thyme, paprika, cayenne pepper, garlic powder, salt and pepper.
This recipe reminds me of a burrito bowl I had in New York called Quinoa Burrito Bowl with Chicken . I got the idea for this recipe from the food critic. Serves 4 Total Time: 30 minutes
4 skinless boneless chicken breasts
Make your rub, I’m using Gordon’s
1 teaspoon thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
Salt and pepper, to taste
4 tablespoons olive oil
2 cups quinoa, cooked
2 cups broccoli florets
1 each red and yellow bell pepper, sliced
1 cup red cabbage, chopped
1 avocado, chopped
1 15 oz can chickpeas
Preheat oven to 425F. Cook the quinoa per package instructions. Then transfer to a large serving bowl or 4 individual serving bowls. Cover to retain heat.
In a medium size bowl combine the rub ingredients. Rub each breast with some of the olive oil then rub on the spice rub evenly on the front and the back. In a medium size skillet add 1 tablespoon oil to med/high heat; add the chicken and brown on each side 5-6 minutes or until the internal temperature reaches 160F.
To roast the vegetables, on a baking sheet add the broccoli, peppers and chickpeas. Salt and pepper, to taste and drizzle the remaining oil over the vegetables. Roast for 15 minutes or until tender. In the bowl or bowls arrange the chicken and vegetables including the red cabbage and avocado on top of the quinoa. Yum Yum!