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Blackened Chicken with Avocado Salsa
Ingredients
- 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
- 2 teaspoons blackened steak seasoning
- 1 tablespoon olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- Dash ground black pepper
- 1 avocado, halved, seeded, peeled, and chopped
- 2/3 cup chopped fresh or refrigerated papaya
- 1/3 cup chopped red sweet pepper
- 1/4 cup chopped fresh cilantro
- Fresh cilantro sprigs (optional)
Directions
1. Preheat oven to 375 degrees F. Lightly sprinkle both sides of chicken with blackened steak seasoning. In a large ovenproof skillet heat the 1 Tbsp. oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until chicken is no longer pink (170 degrees F).
2. Meanwhile, for salsa, in large bowl whisk rice vinegar, the 2 Tbsp. oil, cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve with chicken. If desired, garnish with cilantro. Makes 4 servings.
Nutrition Facts
(Blackened Chicken with Avocado Salsa)
- Servings Per Recipe 4,
- cal. (kcal) 323,
- Fat, total (g) 17,
- chol. (mg) 82,
- sat. fat (g) 3,
- carb. (g) 7,
- Monosaturated fat (g) 11,
- Polyunsaturated fat (g) 2,
- Trans fatty acid (g) 0,
- fiber (g) 3,
- sugar (g) 2,
- pro. (g) 34,
- vit. A (IU) 826,
- vit. C (mg) 37,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 17,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 513,
- Potassium (mg) 626,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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