Blackened Chicken with Avocado Sauce.

Normally if I see “blackened”, I immediately think fish – blackened salmon, blackened catfish… But as I had neither of those in my fridge, I went for blackened chicken. Blackened basically just means cajun; the mix of spices screams deep south to me! (Wow, I’ve said blackened A LOT in these last few sentences…).


I made this once before when living in France, but my spice cupboard was measly (i.e. non-existent) so a pre-bought Mexican spice thing had to suffice. This one is a bit tastier, and you mix your own spices so it’s more to your taste.


And the avocado? Mixed with some plain yoghurt you create a creamy spread to slather over your chicken and quinoa, and it makes enough so you can spread it on your toast in the morning. Maybe with a slice or two of deli ham? I don’t see why not.



1 chicken breast

1/2 mugful quinoa

1 mug boiling water mixed with 1/2 a stock cube

2 spring onions, chopped

1 Tsp. paprika

1 Tsp. cumin

1/2 Tsp. cayenne pepper

sprinkle of sea salt

1 avocado

250ml plain yoghurt (Greek would work too!)

1 Tsp. garlic powder

1 Tsp. coconut oil

Firstly, put the spices in a bowl and add in the chicken. Rub the spices all over until it’s covered. Heat a pan on medium heat with the coconut oil and add the chicken. It should take about 8 minutes either side, so keep an eye on it!

Once you’ve got the chicken cooking, start on the quinoa. Add the quinoa and the stock to a pan and keep on a rolling boil, stirring occasionally. It’s cooked when there’s no water left, about 15 minutes.

Now the main time consuming parts are cooking, make the avocado sauce. Add the avocado, yoghurt and garlic powder to a food processor and blitz. It might look a touch lumpy, but because avocado is smooth and creamy anyway it won’t taste it! Remember to turn your chicken!

Once the chicken is fully cooked and there is no water in the quinoa, throw in the spring onions to the quinoa and serve it up.



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