Monday, March 9, 2015

Blackened Cajun Chicken

This recipe is courtesy of Flavor Mosaic!

Obviously this is with some side dishes (which I will post recipes to later): Brazilian cheese bread and roasted sweet potatoes. I also served the blackened chicken with avocado cream sauce.

Ingredients (for Cajun chicken)
4 skinless, boneless chicken breasts, halved lengthwise
1 tsp paprika
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp dried thyme
1/4 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/4 tsp onion powder
1/2 tsp garlic powder
1 tbsp olive oil

Directions (for Cajun chicken)
  1. In a small bowl, stir together the first 9 ingredients.
  2. Halve your chicken breasts, then spray each side with cooking spray.
  3. Sprinkle chicken with the spices (an easier way is to put the spices in a plastic bag, then throw the chicken in and shake it around a bit).
  4. Heat olive oil in a large skillet on medium-high heat. When the oil is hot, add the chicken and cover the skillet with a lid. Let the chicken cook for 8 minutes, then flip it onto the other side and let cook for another 8 minutes. You want the sides to be blackened.
Ingredients (for avocado cream sauce)
1/3 cup plain, nonfat Greek yogurt
1/2 avocado, chopped
1 tbsp lemon juice
1/2 tsp garlic powder
1/8 tsp salt
1/8 tsp ground black pepper

Directions (for avocado cream sauce)
  1. Throw it all in a food processor and blend until smooth and creamy.
This recipe is courtesy of SkinnyMom!

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