Blackened Chicken with Avocado Salsa | Midwest Living
More
Close

Blackened Chicken with Avocado Salsa

Blackened Chicken with Avocado Salsa

0
Login to rate this recipe.
  • Makes: 4 servings
  • Bake 15 mins
  • Start to Finish 25 mins

Login to save this recipe

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

  1. 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).
  2. 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, Potassium (mg) 626, cal. (kcal) 323, calcium (mg) 30, Cobalamin (Vit. B12) (µg) 1, sugar (g) 2, sodium (mg) 513, Fat, total (g) 17, Thiamin (mg) 0, chol. (mg) 82, Riboflavin (mg) 0, pro. (g) 34, vit. A (IU) 826, iron (mg) 1, carb. (g) 7, vit. C (mg) 37, Polyunsaturated fat (g) 2, Folate (µg) 44, fiber (g) 3, sat. fat (g) 3, Niacin (mg) 17, Monounsaturated fat (g) 11, Pyridoxine (Vit. B6) (mg) 1, Trans fatty acid (g) 0

Add Your Comment