Blackened Chicken with Avocado Cream Sauce
Quinoa
- 2 cups reduced-sodium chicken broth
- 1 cup quinoa
- 1/2 cup chopped scallions
- 1 1/2 teaspoons lemon juice
Blackened Chicken
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- 4 4 ounce skinless, boneless chicken breast halves
- non-stick cooking spray
Avocado Cream Sauce
- 1/2 avocado
- 1/4 cup plain non-fat Greek-style yogurt
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon garlic powder
- 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.
