Blackened Chicken with Avocado Cream Sauce

About 80% of my meals include chicken, so I try to add variety with different recipes I find on the internet.

A few years ago, I ran across this recipe on Pinterest, and it has been a staple around the house. There are several recipes out there, so I’m not sure who created the original, but it is delicious!

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: 2 servings


  • 2 boneless, skinless chicken breasts (about 4 oz. each)
  • 1 cup quinoa
  • 2 cups reduced-sodium chicken broth
  • 1 Tsp of Olive Oil
  • 1 Tbsp Lime juice (I use a whole lime)
  • ½ tsp paprika
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • ½ tsp onion powder
  • ¼ tsp salt
  • ½ tsp black pepper
  • ¼ cup plain non-fat greek yogurt
  • ½ avocado (I use whole avocado)
  • Cilantro (optional)

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  1. In a small bowl, combine all dry seasonings. Rub on both sides of chicken breasts.
  2. Add olive oil to a large pan and heat for one minute over medium/high heat. Add chicken breasts and cook for seven minutes on each side, with the lid on.
  3. After the chicken breasts are cooked, remove from pan and allow them to rest for at least five minutes before slicing.
  4. In a medium size sauce pan, add quinoa and chicken broth and bring to a boil. Turn heat down to low, and simmer for about 15-20 minutes, covered. When finished (all stock has been absorbed) add lime juice and salt and pepper to taste.
  5. Meanwhile, mix Greek yogurt and avocado in a food processor (or bowl).
  6. To serve, place the chicken on a bed of quinoa and drizzle the avocado sauce on top.

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*When cooking the chicken, you might want to open a window – the spice mixture is very strong!

**Another option is to add diced up cilantro to your quinoa medley for a boost of flavor!


Nutrition Information: Per Serving (1 chicken breast, 1 cup cooked quinoa, 1/8 cup of cream sauce)

  • Calories: 360
  • Fat: 10
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 35g
  • Sugars: 4g
  • Sodium: 444 mg
  • Vitamin A: 16%
  • Vitamin C: 11%
  • Calcium: 6%
  • Iron: 13%


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