Le sigh. I have been a horrible blogger lately and for that, I apologize. I started a new and exciting job and have had zero time to update. I am back in action and bring you Blackened Chicken Topped with Tomato and Avocado. This dinner is so fast, delicious, and healthy. Tomatoes are barely still in season but still soooo delicious. I cannot get enough of them.
1 package of organic skinless boneless chicken thighs
1 teaspoon smoked paprika, garlic powder, onion powder, cayenne pepper, and black pepper
2 teaspoons salt, dried thyme, and dried oregano
1 ripe organic tomato, sliced
1 ripe organic avocado, sliced
Mix together all the spices and liberally rub over the chicken thighs. Heat 2 tablespoons of olive oil over medium high heat. Brown chicken on both sides for about 7 minutes each. Add chicken to a pan and broil on high until cooked through. Usually around 5-10 minutes depending on the thickness. While the chicken is in the broiler, slice your tomato and avocado. To plate, simply top each chicken thigh with a tomato and avocado slice.
The chicken came out perfectly cooked, tender and juicy. The spice mix adds tons of flavor to the chicken. It’s pretty spicy, so if you’re sensitive, reduce the amount of cayenne pepper you add. However, the fresh tomato and creamy avocado balance the dish well. I served with a side of simple steamed green beans to add just a few more veggies. I hope you enjoy! I promise to be back soon with more recipes and fun restaurants to try. 🙂