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Blackened Chicken with Avocado Salsa
- Makes: 4 servings
- Oven 15 mins
- Start to Finish 25 mins
Ingredients
-
4
skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
-
2
teaspoons
blackened steak seasoning
-
1
tablespoon
olive oil
-
2
tablespoons
rice vinegar
-
2
tablespoons
olive oil
-
1/4
teaspoon
ground cumin
-
1/8
teaspoon
salt
-
Dash ground black pepper
-
1
avocado, halved, seeded, peeled, and chopped
-
2/3
cup
chopped fresh or refrigerated papaya
-
1/3
cup
chopped red sweet pepper
-
1/4
cup
chopped fresh cilantro
-
Fresh cilantro sprigs (optional)
Directions
- Preheat oven to 375 degrees F. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet heat the 1 Tbsp. oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until chicken is no longer pink (170 degrees F).
- Meanwhile, for salsa, in large bowl whisk rice vinegar, the 2 Tbsp. oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken. If desired, garnish with cilantro. Makes 4 servings.
Nutrition Facts
(Blackened Chicken with Avocado Salsa)
Servings Per Recipe 4, calcium (mg) 30, sugar (g) 2, chol. (mg) 82, Potassium (mg) 626, Fat, total (g) 17, sodium (mg) 513, carb. (g) 7, Cobalamin (Vit. B12) (µg) 1, pro. (g) 34, cal. (kcal) 323, vit. C (mg) 37, vit. A (IU) 826, Trans fatty acid (g) 0, Riboflavin (mg) 0, iron (mg) 1, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 17, Folate (µg) 44, fiber (g) 3, Polyunsaturated fat (g) 2, Monosaturated fat (g) 11, sat. fat (g) 3