Blackened Chicken with Avocado Cream Sauce

Ingredients

• Quinoa:
• 2 cups reduced-sodium chicken broth
• 1 cup quinoa
• 1/2 cup chopped scallions
• 1 1/2 teaspoons lemon juice
• Blackened Chicken:
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt
• 4 (4 ounce) skinless, boneless chicken breast halves
• Non-stick cooking spray
• Avocado Cream Sauce:
• 1/2 avocado
• 1/4 cup plain non-fat Greek-style yogurt
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon garlic powder

Directions

Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.

Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.

Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.

Prepare a large skillet with cooking spray and heat over medium-high heat.

Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.

Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.