Blackened Chicken with Avocado Cream Sauce

Recipe View Prepare the Quinoa: In a medium saucepan, bring the chicken broth to a boil. Add the rinsed quinoa, return to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the broth is absorbed and the quinoa is tender. Stir in the scallions and lemon juice. Fluff with a fork and set aside. (Time: 25 minutes)

Recipe View Spice the Chicken: In a small bowl, combine the smoked paprika, cumin, onion powder, black pepper, cayenne pepper, and salt. Rub the spice mixture evenly over both sides of the chicken breasts, ensuring they are fully coated. (Time: 5 minutes)

Recipe View Sear the Chicken: Heat a large skillet (cast iron works best) over medium-high heat. Spray lightly with non-stick cooking spray or add a tablespoon of olive oil. Once the skillet is hot, carefully place the spiced chicken breasts in the skillet, being careful not to overcrowd the pan. (Time: 2 minutes)

Recipe View Cook the Chicken: Cook the chicken for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). The chicken should be nicely blackened. (Time: 10-14 minutes)

Recipe View Whip up the Avocado Cream Sauce: While the chicken is cooking, in a food processor or blender, combine the avocado, Greek yogurt, lemon juice, and garlic powder. Blend until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency. Taste and adjust seasoning as needed. (Time: 5 minutes)

Recipe View Assemble the Dish: Spread the cooked quinoa evenly onto a serving platter. Arrange the blackened chicken breasts on top of the quinoa. Generously drizzle the avocado cream sauce over the chicken. Serve immediately and garnish with extra scallions or a sprinkle of cayenne pepper if desired. (Time: 3 minutes)