By: Melissa Lieser

Now that summer is upon us, I can’t get enough grilled food.  I especially enjoy serving grilled meat over a raw vegetable salad – it’s healthy, easy and doesn’t heat up the house on those hot days.

Warning: the seasoning on this chicken definitely has some bite to it so if you’re not into spicy food, you may want to tone it down a notch with a little less cayenne.   This blackening powder is delicious on fish as well.

Ingredients:

Chicken

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.

Serves 4.