Blackened Chicken With Avocado Salsa Recipes

BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE

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.

BLACKENED CHICKEN WITH AVOCADO SALSA

Steps:

• Preheat oven to 375 degrees. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet, heat the 1 tablespoon oil over medium heat. Add chicken; cook until browned on both sides, turning once.
• Place the skillet and chicken into the oven and bake for about 15 minutes, or until chicken is no longer pink in center.
• Meanwhile, for salsa, in a large bowl whisk together rice vinegar, the 2 tablespoons olive oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken.