Blackened Chicken with Avocado Salad

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

Instructions

1. Mix dry ingredients together in a small bowl to create blackening powder.
2. Then coat both sides of the chicken breast with the blackening powder. (I generally use about 1 Tbsp. powder per filet.)
3. Heat a grill to medium-high heat (or heat a sauté pan over medium-high heat).
4. 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.
5. Remove from heat and let rest for 2-3 minutes.
6. Meanwhile, mix tomato, red pepper, red onion, parsley, lemon juice and olive oil together in a small bowl.
7. Season with salt and pepper. Portion on to 4 individual plates and top each with a quarter of the sliced avocado.
8. Slice chicken breasts and top each vegetable salad with the chicken.