**READ ME: Keep in mind that while all of these recipes are Paleo. If you are currently doing the whole30, you will need to leave out all sweeteners!
I know, I know...but you will be able to enjoy them soon enough. Hang in there! I promise it's all worth it.**

Wednesday, January 16, 2013

{ Blackened Chicken & Avocado Sauce--over Zoodles }

This recipe is extremely simple, can be made in less than 30 minutes, and is a good way to zest up the chicken you have been meaning to use. To me, it tastes reminiscent of a steaming bowl of fettuccine alfredo--a knowingly off limits indulgence on the Paleo diet. I usually have avocados on my daily agenda, but tonight I transformed a simple avocado into an almost effortless, dairy-free, protein packed, and super healthy "pasta" dinner. Enjoy!

  • 2 Free-range Organic Chicken Breasts
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Cumin
  • 1 teaspoon coconut oil {can use olive oil}
  • 1 zucchini, per person
  1. Using a meat tenderizer, pound the chicken until even thickness.
  2. Combine all the dry seasonings in a large ziploc bag. Mix them together and then season toss the chicken breast around until fully coated. Allow to sit on the counter for 30 mins before cooking.
  3. Add the teaspoon of coconut oil to a large pan or skillet. Heat the coconut oil for a minute over medium-high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side--with the lid on. {THIS IS WHERE I WOULD START MAKING THE AVOCADO SAUCE--BELOW}
  4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them. Meanwhile, cook your Zoodles. { recipe here }
  5. Serve the sliced chicken breast on top of the Zoodles, and top with a few tablespoons of the avocado cream sauce. Garnish with cilantro. Enjoy!  
For the Avocado Cream Sauce:
  • 2 avocados, pitted
  • 1-2 jalapenos {adjusted for spice}
  • 1/4 cup fresh cilantro, stems removed
  • 1/2 cup canned coconut milk
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic
  • salt and pepper, to taste
  • juice of 1 lime
  1. In a food processor, or blender mix all ingredients until smooth. Serve on top of Zoodles or any type of veggie pasta. This would also be really good on a taco salad! Yum!
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