Blackened Chicken with Avocado Salad

31 January of 2015 by summers

This chicken and avocado recipe makes cooking with chicken a great dish alternative. Looking for healthy chicken recipes? You’ve stopped by the right place.

Serves 4
From: A Sweet Life

Chicken Ingredients:

4 boneless, skinless chicken breasts
1 Tbsp smoked paprika
2 tsp thyme
1 tsp cumin
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp ground black pepper
½ tsp ground cayenne pepper

Avocado Salad

2 avocados, halved and thinly sliced
2 tomatoes, halved and thinly sliced
1 small red onion, thinly sliced
2 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
2 Tbsp extra virgin olive oil
Salt and pepper, to taste

Preparation:Mix dry ingredients together in a small bowl to create blackening powder. Then coat both sides of the chicken breast with the blackening powder. (I generally use about 1 Tbsp. powder per filet.)

Heat a grill to medium-high heat (or heat a sauté pan over medium-high heat). Spray pan or grill with non-stick cooking spray. Cook chicken until center is cooked through, about 4 minutes per side, or internal temperature of 165 degrees. Remove from heat and let rest for 2-3 minutes.

Meanwhile, mix tomato, red pepper, red onion, parsley, lemon juice and olive oil together in a small bowl. Season with salt and pepper. Portion on to 4 individual plates and top each with a quarter of the sliced avocado. Slice chicken breasts and top each vegetable salad with the chicken.

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