Blackened Chicken over a flavorful chickpea salad with fresh corn, tomatoes, avocado and lime juice – a quick and easy weeknight dish!
For the Fiesta Salad:
3tbspfresh lime juice
1teaspoonextra virgin olive
pinchcrushed red pepper flakes
15ozcan chickpeas(rinsed and drained)
1cupfresh cooked corn(from 1 large ear)
1/4cupminced red onion(finely diced)
4ozdiced avocado(1 small haas)
For the chicken:
4boneless(skinless chicken breasts)
olive oil spray
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.