Description
Blackened Chicken over a flavorful chickpea salad with fresh corn, tomatoes, avocado and lime juice – a quick and easy weeknight dish!
Yield: 4Servings | Serving Size: 1breast, 3/4 cup salad
Ingredients
For the salad:
2clovesgarlic, minced
3tbspfresh lime juice
1teaspoonextra virgin olive
1tspcumin
pinchcrushed red pepper flakes
1/2teaspoonkosher salt
15ozcan chickpeas, rinsed and drained
1cupfresh cooked corn, from 1 large ear
1cupcherry tomatoes, quartered
1/4cupminced red onion, finely diced
1/4cupcilantro, chopped
4ozdiced avocado, 1 small haas
For the chicken:
4boneless, skinless chicken breasts
olive oil spray
2 teaspoonspaprika
1teaspoonkosher salt
1teaspoonground cumin
1teaspoonground thyme
1/2teaspooncayenne pepper
1/2teaspoongarlic powder
Instructions
- Preheat oven to 350F.
- In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
- Add the chickpeas, corn, tomato, onion and cilantro; mix well.
- Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
- Mix together the paprika, salt, cayenne, cumin, thyme, and garlic powder. Spray the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
- Place the chicken in the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165F inserted in the center, about 8 to 10 minutes. Slice chicken.
- When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.
Last Step:
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