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.
- 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
- 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
- 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.