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Blackened Chicken with Avocado Salsa

Makes: 4 servings
Bake 375°F 15 mins Start to Finish 25 mins
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 (g) 44,
  • Cobalamin (Vit. B12) (g) 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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