blackened chicken with avocado cream sauce

Ingredients

• Servings: 4
• quinoa:
• 2 cups reduced-sodium chicken broth
• 1 cup quinoa
• 1/2 cup chopped scallions
• 1 1/2 teaspoons lemon juice
• blackened chicken:
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 4 (4 ounce) skinless, boneless chicken breast halves
• non-stick cooking spray
• avocado cream sauce:
• 1/2 avocado
• 1/4 cup plain non-fat greek-style yogurt
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• bring chicken broth to a boil in a saucepan. stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
• stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
• mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub 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).
• blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.
• spread quinoa a serving platter. arrange chicken breasts the platter. drizzle avocado cream sauce over the chicken breasts.