Blackened Chicken with Avocado Cream Sauce recipe
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Ingredients
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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
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367.2 calories
carbohydrate: 33.2 g
cholesterol: 71.2 mg
fat: 10.3 g
fiber: 6.1 g
protein: 35 g
saturatedFat: 1.8 g
servingSize: -
sodium: 356.1 mg
sugar: 1.9 g
transFat: : -
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.