Blackened Chicken with Avocado Cream Sauce

By Leslie Blythe  ,   

January 28, 2019

This Blackened Chicken with Avocado Cream Sauce is a perfect blend of paprika, cumin, and cayenne pepper. The Avocado Cream acts as a cooling agent to tone down the spiciness. This spice blend would also work really well on fish. You can serve it with rice, quinoa or as a taco.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Ingredients

Blackened Chicken

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

½ teaspoon sea salt

4 (4 ounce) skinless, boneless chicken breast halves

non-stick cooking spray

Avocado Cream Sauce

½ avocado

¼ cup plain non-fat Greek-style yogurt

1½ teaspoons lemon juice

½ teaspoon garlic powder

Directions

1Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.

2Prepare a large skillet with cooking spray and heat over medium-high heat.

3Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165° F.

4Blend avocado, yogurt, 1½ teaspoons lemon juice, and garlic powder in a food processor until smooth.

5Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts. Serve with quinoa or rice.

Recipe adapted from Allrecipes.com

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