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Blackened Chicken with Avocado Cream Sauce
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spicy seasoned chicken over quinoa topped with creamy avocado sauce. Delicious and simple!
Ingredients:
  • 2 cups reduced-sodium chicken broth
  • 1 cup quinoa
  • 0.5 cup chopped scallions
  • 1.5 teaspoons lemon juice
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon sea salt
  • 4 (4 ounce) skinless, boneless chicken breast halves
  • non-stick cooking spray
  • 0.5 avocado
  • 0.25 cup plain non-fat Greek-style yogurt
  • 0.5 teaspoon garlic powder
Instructions:
  • In a saucepan, bring chicken broth to a boil. Add quinoa and bring to a boil again. Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes until quinoa is tender and broth is absorbed. Stir in scallions and lemon juice.
  • Create a flavorful spice mix by combining paprika, cumin, onion powder, black pepper, cayenne pepper, and salt in a small bowl. Massage the seasoning onto the chicken breasts to ensure they are well coated.
  • Coat a large skillet with cooking spray and heat over medium-high heat.
  • Place chicken breasts in the sizzling skillet, cover with a lid, and cook for about 7 minutes on each side until no longer pink in the center and the juices run clear. Ensure the chicken reaches an internal temperature of at least 165 degrees F (74 degrees C) with an instant-read thermometer.
  • Create a luscious avocado cream sauce by pureeing ripe avocado, creamy yogurt, fresh lemon juice, and a hint of garlic powder in a food processor until velvety smooth.
  • Spread a bed of quinoa on a beautiful platter, lay out the chicken breasts, then generously drizzle with creamy avocado sauce.

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