Blackened Chicken With Avocado Cream Sauce Recipes

BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE

Blackened Chicken with Avocado Cream Sauce image

This recipe will kick your taste buds into high gear! The perfect blend of paprika, cumin, and cayenne pepper will have your mouth buzzing with flavor and heat, but don't worry, the addition of the avocado and Greek yogurt cream sauce acts as a cooling agent for all that fire! The quinoa adds a gentle basic flavor to this intense dish and contributes a satisfying amount of nutritious fiber and protein to keep you and your family full and happy!

Provided by skinnymom

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 40m

Yield 4

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 356.1 mg, Sugar 1.9 g

BLACKENED FISH TACOS WITH CREAMY AVOCADO SAUCE

Blackened Fish Tacos with Creamy Avocado Sauce image

Blackened white fish tacos with creamy avocado sauce and lime coleslaw. Serve with lime wedges and cilantro!

Provided by Nancy Vargas

Categories Mexican Fish Tacos

Time 35m

Yield 3

Number Of Ingredients 22

Ingredients

2 teaspoons garlic powder
1 ½ teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon brown sugar
salt and ground black pepper to taste
3 (4 ounce) fillets flounder
1 tablespoon olive oil, or as needed
6 (6 inch) corn tortillas
½ (8 ounce) package coleslaw mix
½ cup chopped cilantro
2 medium limes, juiced
salt and ground black pepper to taste
1 large avocado, diced
½ cup chopped cilantro
¼ cup water
2 medium limes, juiced
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
salt and ground black pepper to taste
½ tablespoon chopped pickled jalapeno peppers

Steps:

Combine garlic powder, paprika, cayenne pepper, chili powder, cumin, brown sugar, salt, and black pepper in a small bowl. Rub the mixture on both sides of the fish.
Heat oil in a large skillet over medium heat. Place fish in the hot skillet and cook until the outside has browned and fish is flaky, 4 to 5 minutes per side. Remove from heat and break fillets into pieces.
Heat tortillas in the same skillet over low heat until warm, about 30 seconds per side.
Prepare coleslaw: Combine coleslaw mix, cilantro, lime juice, salt, and pepper in a bowl and mix until well combined. Set aside.
Prepare avocado sauce: Combine avocado, cilantro, water, lime juice, mayonnaise, Dijon mustard, salt, and pepper in a blender or food chopper; blend until smooth. Stir in jalapenos.
Evenly distribute the fish into each tortilla, add in some slaw, and top with a heaping spoon of the avocado sauce.

Nutrition Facts : Calories 589.2 calories, Carbohydrate 51.1 g, Cholesterol 67.7 mg, Fat 34 g, Fiber 14.1 g, Protein 28.3 g, SaturatedFat 5.1 g, Sodium 323.6 mg, Sugar 4.3 g

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