Blackened Chicken with Avocado Hot Sauce

I recently got the opportunity to try some Kumana Avocado Sauce and I knew that this Blackened Chicken was the perfect dish to accompany it. I used the Mango Sweet sauce which was the ying to the spice in the chicken. This recipe is very easy to prep and make and makes a perfect meal prep recipe. The avocado sauce has natural ingredients and comes in three different versions so you can have it as spicy as you crave!  You can find out more about Kumana here. Now that it’s finally warming up outside, this sauce is perfect for outdoor grilling. You can use it on grilled meat, as a topping off your morning eggs or to give a little extra pop to your fish tacos!

If you are looking for easy and delicious, then Blackened Chicken with Avocado Hot Sauce is just right for you! 

Ingredients: 

1 tablespoon paprika

1 tablespoon cumin

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon each salt and pepper

1 tablespoon chili powder

1 skinless, boneless chicken breasts, pounded thin

2 tablespoons olive oil

2-3 tablespoons Kumana Avocado Sauce

Instructions: 

1) Heat oil in a skillet with medium high heat. In a shallow dish, mix the spices and coat the chicken on both sides.

2) Lay chicken on the hot skillet, cover with lid and cook until chicken is no longer pink, about 6-7 minutes on each side. Remove chicken from skillet and let rest for 5 minutes.

3) Serve with the Kumana sauce either directly on the chicken or on the side.

Blackened Chicken with Avocado Hot Sauce

Ingredients

  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon each salt and pepper
  • 1 tablespoon chili powder
  • 1 skinless, boneless chicken breasts, pounded thin
  • 2 tablespoons olive oil
  • 2-3 tablespoon Kumana Avocado Sauce

Method

  1. Heat oil in a skillet with medium high heat. In a shallow dish, mix the spices and coat the chicken on both sides. 
  2. Lay chicken on the hot skillet, cover with lid and cook until chicken is no longer pink, about 6-7 minutes on each side. Remove chicken from skillet and let rest for 5 minutes. 
  3. Serve with the Kumana sauce either directly on the chicken or on the side. 
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