Blackened Chicken with Avocado Cream Sauce
By Leslie Blythe Chicken, Sauce Sautéing
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
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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