Cajun Blackened Chicken with Creamy Avocado Slaw

· 40 min · Chicken · gluten-free, low-carb, high-protein

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Ingredients

• 2 lb Boneless, skinless chicken breasts
• 2 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1/4 tsp, or less to taste Cayenne pepper
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil
• 1 small head, about 1 lb Green cabbage
• 1 large Avocado
• 1/3 cup Sour cream
• 1 Lime
• 2 ribs Celery
• 1/4 cup chopped Fresh cilantro

Method (tap to check — screen stays awake)

1. Slice the cabbage into thin, roughly 1/8-inch ribbons, discarding the tough core.
2. Thinly slice the celery crosswise into pieces about 1/8 inch thick.
3. Chop the cilantro leaves and tender stems finely.
4. In a medium bowl, mash the avocado with the sour cream and juice of the lime until mostly smooth; a few small avocado pieces are fine.
5. Stir the sliced cabbage, celery, and cilantro into the avocado dressing until evenly coated, then refrigerate while you cook the chicken so the cabbage softens slightly.
6. Pat the chicken breasts dry with paper towels, then slice each horizontally into two thinner cutlets so they cook evenly.
7. Mix the smoked paprika, garlic powder, oregano, cayenne, salt, and black pepper in a small bowl.
8. Rub the spice mixture over both sides of all the chicken cutlets.
9. Heat the olive oil in a large skillet over medium-high heat for about 2 minutes, until it shimmers but is not smoking; if the pan smokes, lift it off the burner briefly and lower the heat.
10. Lay the chicken in the skillet in a single layer, working in batches if needed, and cook for 4-5 minutes without moving it until the underside is dark golden with browned spice spots.
11. Flip the chicken and cook for 3-5 minutes more, until the thickest part reaches 165°F on an instant-read thermometer; if the outside is darkening too quickly, lower the heat to medium.
12. Transfer the chicken to a clean plate and rest it for 5 minutes so its juices settle before slicing.
13. Slice the chicken across the grain into strips and serve with the chilled creamy avocado slaw.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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