Blackened Chicken w Avocado Sauce

Steve enjoys a good blackened chicken salad so I thought I'd give this recipe a try. He didn't like it!! WHAT?! He said it was too spicy...yet I had two servings!! I thought it was delicious. :)

Find the recipe here. The only changes I made was the amount of chicken (I used four smaller chicken breasts) and I used a whole avocado instead of half.

Ingredients:

• 4 — 4 oz boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups reduced-sodium chicken broth
• 1 Tbsp lemon juice, divided
• 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
• 1 avocado
• ½ tsp garlic powder

Instructions:

1. In a medium size sauce pan, bring the chicken broth to a boil. Add quinoa, turn heat down to low, and simmer for about 15-20 minutes, covered. When it’s finished cooking (no liquid left), stir in scallions and a 1/2 Tbsp of lemon.
2. In a small bowl, mix paprika, cumin, cayenne pepper, onion powder, salt and pepper. Rub all over chicken breasts.
3. Spray a large frying pan with non-stick cooking spray. Over medium-high heat, cook chicken for 7 minutes on each side, or until cooked through. Tip: cover the pan while cooking.
4. Meanwhile, mix Greek yogurt, remaining lemon juice, garlic powder and avocado in a food processor.
5. To serve, place the chicken on a bed of quinoa and drizzle the sauce on top.

I had tons of quinoa left over that I used for my next recipe!