Blackened Chicken with Avocado Salad

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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.

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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.

Yield: 4

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Ana Aslan
Ana Aslan

Wow so simple yet so delicious.:) My husband says thank you.

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