Blackened Chicken with Cilantro Lime Rice and Avocado Cream

I’ve had this recipe on my Pinterest board for months, and I never made it until last night. For some reason, I was intimidated by making blackened chicken and by the fact that I needed to break out the food processor. And while I did set off the smoke alarm, I actually found this recipe super simple and really tasty. You can easily get this on the table in less than 30 minutes, and you don’t even have to turn on the oven. Awesome!

Blackened ChickenBlackened Chicken with Cilantro Lime Rice and Avocado Cream

Blackened Chicken with Cilantro Lime Rice and Avocado Cream
Adapted from Source: Sarcastic Cooking

Serves: 2
Time: 20 minutes

(Printable Recipe)

Ingredients

2 boneless, skinless chicken breasts
Cajun seasoning
1 tbsp olive oil
1 cup brown rice
Juice and zest from one lime
A dash of salt and pepper
2 tbsp cilantro, chopped
1 avocado, peel and pit removed
2 tbsp plain Greek yogurt

  1. Sprinkle both sides of the chicken with Cajun seasoning (store bought or homemade).
  2. Add the olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
  3. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for several minutes before slicing them.
  4. Prepare the brown rice according to the package directions. Add juice from half a lime along with lime zest and cilantro. Mix together.
  5. Place the avocado, Greek yogurt, juice from half a lime and salt/pepper in a food processor. Puree until smooth.
  6. Serve the sliced chicken breast on top of the rice. Add the avocado cream sauce on top. Enjoy!

Blackened Chicken with Cilantro Lime Rice and Avocado Cream

Notes: I couldn’t find a zester, and I forgot to buy cilantro, so I just mixed my rice with lime juice. It was still really good, but it would obviously be more awesome with the fresh cilantro. I also couldn’t find a lid that fit my skillet pan, so I just placed some foil over the top during cooking. I used small chicken tenders instead of large chicken breasts, which cooked faster and made the process a bit easier. You can also substitute quinoa for the rice if you have it on hand (see the original recipe).

I feel like this style of blackened chicken would also be really good with fajitas. Let me know if you give it a try!

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