What’s For Dinner?: Blackened Chicken with Avocado Cream Sauce

Planning what to make for dinner can sometimes be an arduous process.

Me: “So what do you want for dinner?”

Him: “Umm…I don’t know. Chicken?”

Me: “Ugh! Chicken again? I’m chickened out!”

Him: “McDonalds…?”

Me: “Yuck! Do you have any idea what’s in that stuff?”

Him: “Pizza.”

Me: “We had pizza Friday, I want real food.”

Him: “Nachos.”

Me: “I’ll go unthaw the chicken.”

The above exchange is an actual transcript of how this process usually goes. Chicken over and over is boring, there are only so many ways you can cook a fish, and is mad cow disease still a thing? Why is this so difficult? It actually doesn’t have to be this way. One of the great things about cooking is that you can cook the same thing (meat, vegetables, ect.) in a new way, tweak the ingredients, and end up with something amazing. So when faced with the seemingly mundane option of chicken, again, I decided to try something a little different. If you’re tired of cooking the same old bird, and are looking to kick it up a couple notches, the following recipe is sure do just that.

Prep time: 10 minutes

Cook time: 30 minutes

Yields 4 servings

Serving size: I chicken breast, 1 cup of quinoa, & 1/8 cup of cream sauce


  • 4 4 oz boneless, skinless chicken breasts
  • 1 cup quinoa
  • 2 cups reduced-sodium chicken broth
  • 1/2 cup scallions, chopped
  • 1 Tbsp lemon juice, divided
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1/4 cup plain non-fat Greek yogurt
  • 1/2 avocado
  • 1/2 tsp garlic powder


In a medium size sauce pan, bring the chicken broth to a boil. Add the quinoa, turn the heat down to low, and simmer for about 15-20 minutes, covered. When it’s finished cooking (no liquid will be left), stir in the scallions and a 1/2 tsp of lemon juice.

In a small bowl, mix the paprika, cumin, cayenne pepper, onion powder, salt and pepper. Rub the mixture all over the chicken breasts.

Next, spray a large frying pan with non-stick cooking spray. Over medium-high heat, cook the chicken breasts for 7 minutes on each side, or until cooked through. Make sure to cover the pan while they’re cooking.

Meanwhile, mix the Greek yogurt, remaining lemon juice, garlic powder and avocado in a food processor.

To serve: place a single piece of chicken breast on a bed of quinoa and drizzle the sauce on top. You can add a lemon wedge for garnish of you like. And viola!

Enjoy! ❤



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