Blackened Chicken with Avocado Cream Sauce recipe
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Ingredients
- 2 cups reduced-sodium chicken broth 1 cup quinoa ½ cup chopped scallions 1 ½ teaspoons lemon juice 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 ½ avocado ¼ cup plain non-fat Greek-style yogurt 1 ½ teaspoons lemon juice ½ teaspoon garlic powder
Nutrition Info
- 367.2 caloriescarbohydrate: 33.2 gcholesterol: 71.2 mgfat: 10.3 gfiber: 6.1 gprotein: 35 gsaturatedFat: 1.8 gservingSize: -sodium: 356.1 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Blackened Chicken with Avocado Cream Sauce
Directions
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Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil, reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl, rub onto chicken breasts to season completely.
Prepare a large skillet with cooking spray and heat over medium-high heat.
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).
Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.
Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.