Cumin-Dusted Chicken Breasts with Guacamole Sauce

It's sweet. It's tangy. It's guacamole-y. It's healthy. It's quick. It's easy. It's delicious. 


Need I say more? 

My awesome sister-in-law gave me this recipe years ago, and we LOVE it every time we have it. My SIL always has the best recipe recommendations - they're always fast, delicious, and healthy. She's my go-to gal for a new, good find! 


The fantastic part about this recipe is that it's extremely healthy! You think you're getting something sinful, but really you're chowing down on some major protein and a super food (avocado - heyyyy). 

You end up at about 325 calories per serving (this recipe makes about 3 good sized servings). 

This recipe all starts with a deliciously cool, tangy guacamole sauce that you can make ahead (think in the morning, nap time, or when you get home). As long as it gets to hang in the fridge for about an hour, you're golden. I wouldn't make it any sooner than the morning of the day you're going to eat it though. Lime juice isn't kind to food overnight. 


Then, you make a spice rub (again, you can make this ahead). When you're ready to bake the chicken, you just rub the spices all over both sides of the chicken breasts. I like to slice mine to a 1" thickness because the flavors really seep into the meat and it allows for faster cooking. 

I put mine on a cookie sheet with a silicone mat underneath (you could use foil) and then I layer on some cooling racks so the chicken is elevated. This allows for a more evenly-cooked chicken breast. The silicone mat is AWESOME btw - makes for easy clean-up for anything you throw on a cookie sheet!


Then ya bake it for about 35 minutes and boom - dinner is served, my friend!


It's not the prettiest picture, but ... don't judge a recipe by its cover? Just trust me... it's delish!




Cumin-Dusted Chicken Breasts with Guacamole Sauce

Sauce:
1/4 cup finely chopped cilantro leaves
1/4 cup finely chopped flat-leaf parsley
1/4 cup sour cream 
2 tablespoons fresh lime juice (about 1 small, ripe lime)
1/4 tsp. Kosher salt
1/8 tsp. ground cumin
1/8 tsp. cayenne pepper
2 ripe avocados 

Chicken:
2 tbs. light brown sugar
1 tsp. ground cumin
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 1/4 lb. boneless, skinless chicken breasts, sliced to 1” thickness 

To prepare sauce, combine all ingredients except the avocado. Cut the avocado in half lengthwise, remove the pits, and then cube them. Add the cubed avocado to the sour cream mixture and mash until desired texture. Chill for at least an hour before serving. 

Preheat oven to 375.

To prepare chicken, combine brown sugar, cumin, salt, and black pepper. Rub mixture evenly over both sides of chicken. 

Prepare a baking sheet by lining it with either foil or a silicone baking mat. Place cooling racks atop the foil or silicone mat. Place spice-rubbed chicken on top of the racks and bake at 375 for 30-35 minutes or until chicken is cooked through. 

Serve with sauce on top of warm chicken. Garnish with cilantro. 

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