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.


Gnocchi with Marsala Cream Sauce {PLUS Giveaway}

Who doesn’t love mushrooms and Marsala? Well that’s exactly what I was craving and this meal fit the bill! Trying to still stay healthy, I added some other veggies that added color and a variety of flavors, and used half and half instead of a full fat heavy cream. Give it a try and let me know what you think!

*Be sure to scroll all the way to the bottom to learn more about the giveaway I am hosting.

Gnocchi with Marsala Cream Sauce


  • 8 oz Portobello mushrooms, sliced
  • 1/2 red bell pepper, chopped into bite size pieces
  • 2-3 cloves garlic, finely chopped
  • 1/8 cup sundried tomatoes, julienne cut (drained if using the canned variety. I prefer the dried bag, smoked flavor)
  • Extra Virgin Olive Oil
  • Salt
  • Freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 package of gnocchi (16 oz)
  • 1/2 cup Marsala wine
  • 3/4 cup half and half


  1. Coat a medium sized saute pan with olive oil and heat to medium/medium high.
  2. Add mushrooms.
  3. Once the mushrooms begin turning brown, add in the bell pepper and garlic.
  4. When the bell peppers have softened a bit, add sundried tomatoes.
  5. Season with salt, black pepper and red pepper flakes.
  6. Once all the liquid has been soaked by the veggies, add Marsala wine.
  7. In the meantime, bring a pot of water to boil.
  8. Cook gnocchi according to the package’s directions.
  9. Let the the wine reduce by about half. Then add the half and half.
  10. Once the sauce thickens enough to coat the back of a spoon, turn the heat off and add in the cooked gnocchi.
  11. Coat the gnocchi and you’re ready to serve!

Serves 2-3.

Many of you might be here solely for this, so without further ado: Welcome to my first giveaway, where you can win this awesome kitchen scale.

All you need to do is leave a comment suggesting a fun, creative fitness or diet challenge. You have only one week to enter!

*This giveaway is sponsored by SlimKicker–a calorie tracker that turns your diet/fitness goals into a game! You gain points by tracking healthy calories as well as completing challenges (ex: quitting soda for one week). They also have recipes for certain diets such as Dukan Diet. I highly recommend you check them out, and enter this awesome giveaway!

Have a great weekend everyone and stay healthy 🙂