Blackened Chicken with Creamy Avocado Zoodles
Spicy Cajun Chicken with Velvety Avocado Zucchini Noodles
Ingredients:
2 boneless, skinless chicken breasts
2 tablespoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (adjust to taste)
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
2 tablespoons olive oil, divided
4 medium zucchini
2 ripe avocados
2 cloves garlic, minced
1 tablespoon fresh lime juice
1/4 cup fresh cilantro, chopped
1/4 cup Greek yogurt
Salt and pepper to taste
Cherry tomatoes, halved, for garnish
Red pepper flakes, for garnish (optional)
Directions:
In a small bowl, mix together Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano.
Pat chicken breasts dry with paper towels and coat evenly with the spice mixture, pressing gently to adhere.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes on each side until blackened on the outside and cooked through (internal temperature of 165°F). Remove from heat and let rest for 5 minutes before slicing.
While the chicken is cooking, use a spiralizer to create zucchini noodles (zoodles). If you don't have a spiralizer, use a vegetable peeler to create ribbon-like noodles.
In a food processor or blender, combine avocados, minced garlic, lime juice, half of the cilantro, Greek yogurt, salt, and pepper. Blend until smooth and creamy.
Heat the remaining 1 tablespoon olive oil in a separate large skillet over medium heat. Add the zoodles and sauté for 2-3 minutes until just tender but still crisp. Be careful not to overcook or they'll become mushy.
Remove the zoodles from heat and gently toss with the avocado sauce until well coated.
Divide the creamy zoodles between plates, top with sliced blackened chicken, and garnish with remaining cilantro, cherry tomatoes, and red pepper flakes if desired.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 385 kcal | Servings: 4 servings