BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE
This recipe will kick your taste buds into high gear! The perfect blend of paprika, cumin, and cayenne pepper will have your mouth buzzing with flavor and heat, but don't worry, the addition of the avocado and Greek yogurt cream sauce acts as a cooling agent for all that fire! The quinoa adds a gentle basic flavor to this intense dish and contributes a satisfying amount of nutritious fiber and protein to keep you and your family full and happy!
Provided by skinnymom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
- Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
- Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.
- Prepare a large skillet with cooking spray and heat over medium-high heat.
- Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.
- Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 33.2 g, Cholesterol 71.2 mg, Fat 10.3 g, Fiber 6.1 g, Protein 35 g, SaturatedFat 1.8 g, Sodium 356.1 mg, Sugar 1.9 g
CHICKEN IN CREAMY AVOCADO SAUCE
Make and share this Chicken in Creamy Avocado Sauce recipe from Food.com.
Provided by mia.sarx
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken to 1/2 inch thickness.
- Heat oil in a large skillet.
- Sprinkle chicken with cumin, salt, and cayenne pepper.
- Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side.
- Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes.
- Transfer chicken to serving platter; keep warm.
- Cook juices in skillet over high heat until thickened, about 2 minutes.
- Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended.
- Pour over chicken.
- Serve over hot cooked linguine.
Nutrition Facts : Calories 422.3, Fat 28.5, SaturatedFat 7.9, Cholesterol 101.2, Sodium 533.1, Carbohydrate 9.8, Fiber 4.2, Sugar 3.1, Protein 32.7
PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
- When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
- Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
- While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
- Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.
CHICKEN FLAUTAS WITH AVOCADO CREAM
Steps:
- Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
- Preheat oven to 200 degrees F.
- Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
- To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.
- To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.
CHICKEN SKEWERS WITH COOL AVOCADO SAUCE
I'm always looking for lighter recipes to take on tailgate outings-and this one works fabulously for grilling. Just whip up the marinade, add the chicken and take it along to the pregame festivities. -Veronica Callaghan, Glastonbury, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 skewers (3/4 cup sauce).
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.
Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 74mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic exchanges
CHILI CHICKEN WITH AVOCADO SAUCE
A great summer chicken dinner dish. We love avocados at our house so the sauce is almost more popular than the chicken so you might want to double that part of the recipe. Also I like to take whole cumin seeds and use them freshly ground! The flavor is much better.
Provided by sassafrasnanc
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with cumin, chili powder, salt and a dash of cayenne on each.
- In a blender or food processor, combine avocado, yogurt, garlic, 1/4 cup water, lime juice, 1/2 tsp salt and cilantro. Blend until smooth.
- In fry pan with lid, brown chicken in olive oil 2 minutes on each side. Cover, lower heat and cook until just done, approximately 3 minutes.
- Serve chicken with avocado sauce poured over it.
Nutrition Facts : Calories 375.7, Fat 24.9, SaturatedFat 5.8, Cholesterol 94.8, Sodium 706.7, Carbohydrate 6.3, Fiber 3.9, Sugar 1.2, Protein 32.1
CHICKEN WITH AVOCADO SAUCE
Enjoy a fresh take on chicken with our Chicken with Avocado Sauce. This Chicken with Avocado Sauce combines salad dressing, salsa, cilantro and avocado.
Provided by My Food and Family
Categories Home
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix 2 Tbsp. each dressing and salsa until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of chicken breasts with dressing mixture. Refrigerate 30 min. to marinate.
- Meanwhile, cook rice as directed on package, using 1-1/2 cups water and omitting the salt.
- Remove chicken from marinade; discard marinade. Cook chicken in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add tomatoes to skillet; cook 3 min. or until tomatoes start to burst, stirring frequently.
- Blend avocado with remaining dressing, remaining salsa and 1/4 cup cilantro in blender until smooth, gradually adding remaining water if necessary until sauce is desired drizzling consistency.
- Add remaining cilantro to rice; mix well. Top with chicken and avocado sauce.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g
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