Tuesday, May 6, 2014

Blackened Chicken with Avocado Cream Sauce

This time of year I am always on the lookout for grilling recipes that keep the family outdoors during the amazing weather.  More often than not though I find a recipe that is written to be cooked in the kitchen and with a few small adaptations, voila! We have a grilling recipe in minutes!

That is exactly what I did with this one and though the spice was a little too strong for my 3 year old nephew, the adults seemed to gobble it up!

Happy grilling season!

Blackened Chicken with Avocado Cream Sauce
4 — 4 oz boneless, skinless chicken breasts
1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper
1 tsp onion powder
½ tsp sea salt
1 tsp black pepper
¼ cup plain non-fat Greek yogurt
½ avocado
½ tsp garlic powder

Combine all of the spices and mix well.  Rinse the chicken breasts and place in a ziplock bag.  Sprinkle the spices over the chicken and toss to coat.  
Spray the grill grate with non-stick cooking spray. Over medium-high heat, cook chicken for 7 minutes on each side, or until cooked through. 
Meanwhile, mix Greek yogurt, remaining lemon juice, garlic powder and avocado in a food processor.
To serve, place the chicken on a bed of quinoa and drizzle the sauce on top.
We served the chicken over creamy garlic noodles with an arugula salad and it was sheer perfection!

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