Blackened Chicken with Avocado Cream Sauce Recipe

  • 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
  1. 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.
  2. Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
  3. Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.
  4. Prepare a large skillet with cooking spray and heat over medium-high heat.
  5. 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).
  6. Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.
  7. Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.