I have inexplicably been picking up an avocado each and every time I buy groceries. I didn’t have a recipe for the avocados, I just kept buying them. I guess my subconscious really wanted one. So I finally sat down and found a recipe highlighting them: Seared Chicken with Avocado. I added some tomato to give it a bit more freshness but the rest of the recipe is pretty intact.
- 1 1/2 teaspoons blackened seasoning
- 4 skinless, boneless chicken breast halves
- 1 teaspoon coconut oil
- 1 diced peeled avocado
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons fresh lime juice (about 1 lime), plus the zest of the lime
- 1/2 a tomato (or one plum tomato), diced
For the blackened seasoning:
- 1 teaspoon ground paprika
- 2 teaspoons dried leaf thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cayenne pepper, or to your taste
- 1/2 teaspoon dried leaf oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
To make the seasoning, combine all of the ingredients in a small bowl or jar. Mix to combine.
Heat a saute pan over medium heat and add the coconut oil. Sprinkle the seasoning on both sides of the chicken pieces and add to the pan.
Cook 1-2 minutes on each side, or until lightly browned.
Combine the cilantro, jalapeno, lime juice, and tomato in a small bowl.
Top each piece of chicken with 1/4 of the salsa.
I was a bit skeptical. This recipe was entirely too easy to have any flavor at all, right?
Wrong. I loved the seasoning on the chicken paired with fresh salsa! The coconut oil added a teeny bit of sweetness that worked really well with the blackened seasoning, which has a bit of heat in it. This would probably also be fantastic grilled!
I’d suggest serving this with Cooking Light’s Grilled Corn with Chipotle-Lime Butter, yum!