Blackened Chicken Fiesta Salad

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Spice rubbed chicken breasts served with a flavorful chickpea salad with fresh corn, tomatoes, avocado and lime juice – a quick and easy weeknight dish!

Course: Main Course

Servings:

Author: Skinnytaste.com

Ingredients

For the Fiesta Salad:
2 cloves garlic minced
3 tablespoons fresh lime juice
1 teaspoon extra virgin olive
1 teaspoon cumin
pinch crushed red pepper flakes
1/2 teaspoon kosher salt
15 ozcan chickpeas rinsed and drained
1 cup fresh cooked corn from 1 large ear
1 cup cherry tomatoes quartered
1/4 cup minced red onion finely diced
1/4 cup cilantro chopped
4 ounces diced avocado 1 small haas
For the chicken:
4 boneless skinless chicken breasts
olive oil spray
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

Instructions

Preheat oven to 350F.
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.
Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
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.
Place the chicken in the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side.
Transfer to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165F inserted in the center, about 8 to 10 minutes. Slice chicken.
When ready to eat, gently mix avocado into the salad, top with chicken and serve right away.

Notes

Yield: 4 Servings, Serving Size: 1 breast, 3/4 cup salad
Amount Per Serving: Smart Points: 8 Points +: 7 Calories: 516 Total Fat: 13.5g Saturated Fat: g Cholesterol: 166mg Sodium: 855mg Carbohydrates: 40g Fiber: 9g Sugar: 2g Protein: 60g

Recipe By: Skinnytaste.com
Serving Size: 4