Blackened Chicken Fiesta Salad PT25M https://img2.recipesrun.com/201907/2019/1014/6c/e/363244/300x200x50.jpg 2 servings Ingredients: 1/2 tsp. garlic powder 1/2 tsp. cayenne pepper 1 tsp. ground thyme 1 tsp. ground cumin 1 tsp. kosher salt 2 tsp. paprika olive oil spray 2 tsp. boneless, skinless chicken breasts 4 oz. diced avocado 1/4 cup cilantro, chopped 1/4 cup minced red onion, finely diced 1 cup cherry tomatoes, quartered 1 cup cooked corn 15 oz. chickpeas, rinsed and drained 1/2 tsp. kosher salt crushed red pepper flakes 1 tsp. cumin 1 tsp. extra virgin olive oil 3 tbsp. fresh lime juice 2 cloves garlic, minced

Blackened Chicken Fiesta Salad

By Tracy

2 Person
25 Minutes
516 Calories
Blackened Chicken over a flavorful chickpea salad with fresh corn, tomatoes, avocado, and lime juice. A quick and easy weeknight dish! The chicken is mildly spicy, you can increase the cayenne if you like it really hot. If you want to pack leftovers for lunch, leave the avocado out and add it just before serving.

Ingredients

Chicken

  • 1/2 tsp. garlic powder

  • 1/2 tsp. cayenne pepper

  • 1 tsp. ground thyme

  • 1 tsp. ground cumin

  • 1 tsp. kosher salt

  • 2 tsp. paprika

  • olive oil spray

  • 2 tsp. boneless, skinless chicken breasts

Fiesta Salad

  • 4 oz. diced avocado

  • 1/4 cup cilantro, chopped

  • 1/4 cup minced red onion, finely diced

  • 1 cup cherry tomatoes, quartered

  • 1 cup cooked corn

  • 15 oz. chickpeas, rinsed and drained

  • 1/2 tsp. kosher salt

  • crushed red pepper flakes

  • 1 tsp. cumin

  • 1 tsp. extra virgin olive oil

  • 3 tbsp. fresh lime juice

  • 2 cloves garlic, minced

Method

  • 01
    Preheat oven to 350 degrees F. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt. Add the chickpeas, corn, tomato, onion, and cilantro; mix well.
  • 02
    Heat a cast-iron skillet over high heat for 5 minutes until it is smoking hot.
  • 03
    Mix together the paprika, salt, cayenne, cumin, thyme, and garlic powder. Spray the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
  • 04
    Place the chicken in the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on another side.
  • 05
    Transfer to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165 degrees F inserted in the center, about 8 to 10 minutes. Slice chicken.
  • 06
    When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.

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Blackened Chicken Fiesta Salad

Blackened Chicken over a flavorful chickpea salad with fresh corn, tomatoes, avocado, and lime juice. A quick and easy weeknight dish! The chicken is mildly spicy, you can increase the cayenne if you like it really hot. If you want to pack leftovers for lunch, leave the avocado out and add it just before serving.
01 Information
  • Grade easy
  • Serving 2 servings
  • Calorie 516 Kcal
  • Prep Time 10 Mins
  • Cook Time 15 Mins
  • Total Time 25 Mins
02 Ingredients
Chicken
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1 tsp. ground thyme
1 tsp. ground cumin
1 tsp. kosher salt
2 tsp. paprika
olive oil spray
2 tsp. boneless, skinless chicken breasts
Fiesta Salad
4 oz. diced avocado
1/4 cup cilantro, chopped
1/4 cup minced red onion, finely diced
1 cup cherry tomatoes, quartered
1 cup cooked corn
15 oz. chickpeas, rinsed and drained
1/2 tsp. kosher salt
crushed red pepper flakes
1 tsp. cumin
1 tsp. extra virgin olive oil
3 tbsp. fresh lime juice
2 cloves garlic, minced
03 Method
Step 1
Preheat oven to 350 degrees F. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt. Add the chickpeas, corn, tomato, onion, and cilantro; mix well.
Step 2
Heat a cast-iron skillet over high heat for 5 minutes until it is smoking hot.
Step 3
Mix together the paprika, salt, cayenne, cumin, thyme, and garlic powder. Spray the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.
Step 4
Place the chicken in the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on another side.
Step 5
Transfer to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165 degrees F inserted in the center, about 8 to 10 minutes. Slice chicken.
Step 6
When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.
04 Author
Tracy Tracy
75 Recipes
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