Blackened Chicken Breasts with Avocado

Sometimes chicken is boring and I hate eating the same thing over and over again, so this is sure to spice up your meal rotation.

I’ve made this recipe a few times now, and it has become a household favorite, so give it a try. Hope you enjoy it as much as we did!


Blackened Chicken Breasts with Avocado

Serves 2.


  • 1/4 cup plain Greek yogurt
  • 1 ripe Hass avocado
  • 1 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon honey
  • Extra virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • .75 – 1 lb boneless, skinless chicken breasts (3 cutlets at my local store)


  1. In a food processor, blend yogurt, avocado, lemon juice, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, honey and 1 teaspoon olive oil. Taste and adjust to your liking. Set aside.
  2. In a small bowl, mix paprika, cumin, cayenne, onion powder, 1 teaspoon salt, and 1 teaspoon black pepper.
  3. Rub the seasoning on each chicken breast.
  4. Over medium-high heat, cook chicken in a pan coated with a thin layer of olive oil. Cook for about 4 minutes on each side. (depending on the size of your chicken, you may need to adjust the time–fully-cooked is 165 degrees F).
  5. To serve, divide avocado sauce on top of chicken breast.



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