Blackened Chicken with Avocado Cream Sauce
Description
Easy but tasty chicken with avocado sauce. Homemade seasoning brings the heat to this dish, served over quinoa and under a creamy avocado sauce.
Ingredients
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2 cups reduced-sodium chicken broth
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1 cup quinoa
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1/2 cup chopped scallions
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1 1/2 teaspoons lemon juice
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1 teaspoon paprika
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1 teaspoon ground cumin
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1 teaspoon onion powder
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1 teaspoon ground black pepper
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1/2 teaspoon cayenne pepper
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1/2 teaspoon sea salt
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4 (4 ounce) skinless, boneless chicken breast halves
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non-stick cooking spray
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1/2 avocado
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1/4 cup plain non-fat Greek-style yogurt
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1 1/2 teaspoons lemon juice
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1/2 teaspoon garlic powder
Directions
1
Make the quinoa: Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring to a boil again; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Stir scallions and lemon juice into the quinoa.
2
Prepare the chicken: Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and salt together in a small bowl; rub onto chicken breasts to season completely.
3
Prepare a large skillet with cooking spray and heat over medium-high heat.
4
Lay 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 degrees F (74 degrees C).
5
Make the avocado cream sauce: Blend avocado, yogurt, lemon juice, and garlic powder in a food processor until smooth.
6
Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.