Chicken Recipe
Blackened Chicken on a house-made Guacamole Spread, Pico de Gallo, Queso Fresco & Cilantro
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Ingredients
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Blackened Chicken
Guacamole Spread
Pico de Gallo
Assembly
Method
Blackened Chicken
- 1
In a small bowl, mix together paprika, cayenne pepper, garlic powder, onion powder, dried oregano, salt, and black pepper to create the spice blend.
- 2
Pat the chicken breasts dry with paper towels, then rub the spice blend generously over both sides of the chicken.
- 3
Heat the olive oil in a skillet over medium-high heat until hot. Add the chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice blackened crust.
- 4
Remove the chicken from the skillet and let it rest for a few minutes before slicing.
Guacamole Spread
- 5
In a medium bowl, scoop out the flesh of the ripe avocados and mash with a fork until smooth.
- 6
- 7
Taste and adjust seasoning, adding more salt or lime juice if needed.
Pico de Gallo
- 8
In a bowl, combine the diced tomatoes, diced onion, minced jalapeño, lime juice, chopped cilantro, and salt.
- 9
Mix well and let sit for at least 10 minutes to allow the flavors to meld.
Assembly
- 10
Spread a generous layer of guacamole on each plate.
- 11
Top with sliced blackened chicken.
- 12
Add a scoop of pico de gallo over the chicken.
- 13
Sprinkle with crumbled queso fresco and garnish with fresh cilantro.