![close up view of Blackened Chicken with Avocado Cream Sauce over quinoa, garnished with fresh herbs, on a plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/pNRk7J9kivc_Sl1dbC1KdpQU4K4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6446131-blackened-chicken-with-avocado-cream-sauce-Dorothy-Mosquera-4x3-1-a0bcbb0e53934169aeef9419f1ec648d.jpg)
Ingredients
Quinoa:
-
2 cups reduced-sodium chicken broth
-
1 cup quinoa
-
½ cup chopped scallions
-
1 ½ teaspoons lemon juice
Blackened Chicken:
-
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
Avocado Cream Sauce:
-
½ avocado
-
¼ cup plain non-fat Greek-style yogurt
-
1 ½ teaspoons lemon juice
-
½ teaspoon garlic powder
Directions
-
Make the quinoa: Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring to a boil again; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Stir scallions and lemon juice into the quinoa.
-
Prepare the chicken: Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and 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).
-
Make the avocado cream sauce: Blend avocado, yogurt, 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 (per serving)
367 | Calories |
10g | Fat |
33g | Carbs |
35g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 367 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 2g | 9% |
Cholesterol 71mg | 24% |
Sodium 356mg | 15% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 6g | 22% |
Total Sugars 2g | |
Protein 35g | 70% |
Vitamin C 8mg | 8% |
Calcium 35mg | 3% |
Iron 5mg | 25% |
Potassium 416mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.