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Friday, April 08 2011


  • 4    skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
  • 2  teaspoons  blackened steak seasoning
  • 1  tablespoon  olive oil
  • 2  tablespoons  rice vinegar
  • 2  tablespoons  olive oil
  • 1/4  teaspoon  ground cumin
  • 1/8  teaspoon  salt
  •   Dash  ground black pepper
  • 1    avocado, halved, seeded, peeled, and chopped
  • 2/3  cup  chopped fresh or refrigerated papaya
  • 1/3  cup  finely chopped red sweet pepper
  • 1/4  cup  chopped fresh cilantro
  •     Fresh cilantro sprigs (optional)


Preheat oven to 375°F. Lightly sprinkle both sides of each chicken breast half with blackened steak seasoning. In a large ovenproof skillet, heat the 1 tablespoon oil over medium heat. Add chicken; cook until browned, turning once. Bake about 15 minutes or until the chicken is no longer pink (170°F).

Meanwhile, for salsa: In a large bowl, whisk together rice vinegar, the 2 tablespoons oil, the cumin, salt, and black pepper. Stir in avocado, papaya, sweet pepper, and chopped cilantro. Serve salsa with chicken. If desired, garnish with cilantro sprigs.

nutrition facts

  • Servings Per Recipe 4 servings
  • Calories322, 
  • Total Fat (g)17, 
  • Saturated Fat (g)3,
  • Cholesterol (mg)82, 
  • Sodium (mg)513, 
  • Carbohydrate (g)7, 
  • Fiber (g)3, 
  • Protein (g)34,
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:13 am   |  Permalink   |  0 Comments  |  Email

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