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.