Blackened Chicken With Avocado Cream Sauce Very Good Recipes

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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

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 CHICKEN WITH AVOCADO SALSA



Blackened Chicken With Avocado Salsa image

The salsa is what makes this recipe. I also tried it on halibut fillets and they turned out beautifully. I love its creamy, fruity and sweet flavor.

Provided by TasteTester

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves (about 1 12 lbs. total)
2 teaspoons blackened steak seasoning
1 tablespoon olive oil
2 tablespoons rice vinegar
2 tablespoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 dash ground black pepper
1 avocado, halved, seeded, peeled and chopped
2/3 cup chopped fresh papaya
1/3 cup chopped sweet red pepper
1/4 cup chopped fresh cilantro
fresh fresh cilantro stem, for garnish (optional)

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.

Nutrition Facts : Calories 312.8, Fat 19.1, SaturatedFat 2.9, Cholesterol 68.4, Sodium 154.7, Carbohydrate 7.4, Fiber 4.1, Sugar 2.2, Protein 28.6

BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE VERY GOOD RECIPE



BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE very good Recipe image

Provided by Lola

Number Of Ingredients 16

FOR BLACKENED CHICKEN
1 TEASPOON PAPRIKA
1 TEASPOON GROUND CUMIN
1 TEASPOON ONION POWDER
1 TEASPOON BLACK PEPEPR
1/4-1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON SEA SALT
4 5OZ BONELESS SKINLESS CHICKEN BREAST HALVES
1 1/2 TEASPOON VEGETABLE OIL
FOR AVOCADO CREAM SAUCE
1/2 AVOCADO ITTED AND PEELED
1/2 CUP WATER ( WATER WAS ADDED TO THE ORIGINAL RECIPE WOT MAKE IT MORE SAUCELIKE. IF YOU PREFER MORE OF A THICK CREAM, DELETE THE WATER)
1/4 CUP PLAIN NONFAT GREEK YOGURT
1 1/2 TEASPOON LEMON JUICE
1/2 TEASPOON GARLIC POWDER
1/4 TEASPOON SALT

Steps:

  • PREPARE CHICKEN STIR TOGETHER PAPRIKA, CUMIN, ONION POWDER, BLACK PEPPER, CAYENNE, AND SEA SALT IN A SMALL BOWL. PAT CHICKEN BREAST DRY WITH PAPER TOWELS. RUB SEASONING MIXTURE ALL OVER BOTH SIDES OF EACH BREAST HALF. HEAT OIL IN A LARGE NONSTICK SKILLET (WITH LID) OVER MEDIUM HIGH HEAT. PUT CHICKEN BREASTS INTO SKILLET, COVER, THEN REDUCE HEAT TO MEDIUM. COOK 4 MINUTES. TURN CHICKEN OVER AND CONTINUE TO COOK, COVERED, UNTIL JUST COOKED THROUGH AND CENTER IS NO LONGER PINK (AN INSTANT READ THERMOMETER INSERTED INTO THICKEST PART SHOULD REGISTER 165) 2 TO 3 MINUTES MORE. TRANSFER CHICKEN TO A PLATE, COVER LOOSLY WITH FOIL AND LET REST 5 MINUTES. AVOCADO CREAM SAUCE BLEND AVOCADO WATER YOGURT LEMON JUICE GARLIC POWDER AND SALT IN A FOOD PROCESSOR UNTIL SMOOTH. SERVE EACH CHICKEN BREAST HALF WITH 1/4 CUP AVOCADO CREAM SAUCE.

CHICKEN IN CREAMY AVOCADO SAUCE



Chicken in Creamy Avocado Sauce image

Make and share this Chicken in Creamy Avocado Sauce recipe from Food.com.

Provided by mia.sarx

Categories     Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

2 whole chicken breasts
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 (8 ounce) can stewed tomatoes
1/3 cup sour cream
1 avocado, ripe, peeled, seeded, and diced
1/4 cup fresh cilantro, coarsely chopped

Steps:

  • Pound chicken to 1/2 inch thickness.
  • Heat oil in a large skillet.
  • Sprinkle chicken with cumin, salt, and cayenne pepper.
  • Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side.
  • Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes.
  • Transfer chicken to serving platter; keep warm.
  • Cook juices in skillet over high heat until thickened, about 2 minutes.
  • Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended.
  • Pour over chicken.
  • Serve over hot cooked linguine.

Nutrition Facts : Calories 422.3, Fat 28.5, SaturatedFat 7.9, Cholesterol 101.2, Sodium 533.1, Carbohydrate 9.8, Fiber 4.2, Sugar 3.1, Protein 32.7

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