Blackened Chicken and Veggies with Avocado Cream – CE
brown rice
  • Clean Eating
  • poultry
Blackened Chicken and Veggies with Avocado Cream – CE
brown rice
  • Clean Eating
  • poultry
Servings:

Ingredients

Prep
  • 2 sweet potatoes
  • 3 T extra-virgin olive oil divided
  • 1 1/2 t salt divided
  • 1/2 t ground cumin
  • 1/2 C fresh cilantro
  • 1 t garlic powder
  • 1 t paprika
  • 1 t oregano
  • 1 t onion powder
  • 1/4 t cayenne pepper optional
  • 1 1/2 lb frozen chicken breasts
  • 1 1/2 C brussels sprouts
  • 3/4 C frozen chopped onion
  • 2 t minced garlic
On Cooking Day
  • 1 T extra-virgin olive oil
  • 15 oz black beans drained and rinsed
  • 1 avocado
  • 1/4 C plain Greek yogurt
  • 1 1/2 T fresh lemon juice
  • salt to taste
  • 2 pkg frozen brown rice steamers

Instructions

To Assemble
  1. Peel sweet potatoes, cut into cubes (about 1/4 inch each), and add to a zipper bag. Add half of the extra-virgin olive oil, half of the salt, and the cumin to the zipper bag and toss to coat.
  2. Chop the fresh cilantro and add to a small bowl with a lid.
  3. In a zipper bag, combine the remaining salt and next 5 ingredients. Cut the chicken into cubes. Add chicken and olive oil to the zipper bag and toss to coat.
  4. Thinly slice brussels sprouts, and add to a medium bowl with a lid (you can also use a food processor for this step). Add the next 2 ingredients, stir and cover.
To Cook
  1. Roast sweet potatoes on a sheet pan at 375 for 15-20 minutes, or until cooked through.
  2. While sweet potatoes are roasting, cook chicken in a large skillet over medium heat for 5-7 minutes, or until chicken is cooked through. Remove the cooked chicken from the pan.
  3. Add olive oil and brussels sprouts mixture to the pan, and cook until the vegetables begin to soften, about 4-6 minutes. Add black beans and chicken to the pan, and toss to combine.
  4. In a medium bowl, smash avocado and add the next 3 ingredients. Stir to combine.
  5. Cook rice per package instructions. Serve the chicken, vegetables, and sweet potatoes over the brown rice. Garnish with avocado cream and cilantro as desired.

Ingredients

Prep
  • 2 sweet potatoes
  • 3 T extra-virgin olive oil divided
  • 1 1/2 t salt divided
  • 1/2 t ground cumin
  • 1/2 C fresh cilantro
  • 1 t garlic powder
  • 1 t paprika
  • 1 t oregano
  • 1 t onion powder
  • 1/4 t cayenne pepper optional
  • 1 1/2 lb frozen chicken breasts
  • 1 1/2 C brussels sprouts
  • 3/4 C frozen chopped onion
  • 2 t minced garlic
On Cooking Day
  • 1 T extra-virgin olive oil
  • 15 oz black beans drained and rinsed
  • 1 avocado
  • 1/4 C plain Greek yogurt
  • 1 1/2 T fresh lemon juice
  • salt to taste
  • 2 pkg frozen brown rice steamers

Instructions

To Assemble
  1. Peel sweet potatoes, cut into cubes (about 1/4 inch each), and add to a zipper bag. Add half of the extra-virgin olive oil, half of the salt, and the cumin to the zipper bag and toss to coat.
  2. Chop the fresh cilantro and add to a small bowl with a lid.
  3. In a zipper bag, combine the remaining salt and next 5 ingredients. Cut the chicken into cubes. Add chicken and olive oil to the zipper bag and toss to coat.
  4. Thinly slice brussels sprouts, and add to a medium bowl with a lid (you can also use a food processor for this step). Add the next 2 ingredients, stir and cover.
To Cook
  1. Roast sweet potatoes on a sheet pan at 375 for 15-20 minutes, or until cooked through.
  2. While sweet potatoes are roasting, cook chicken in a large skillet over medium heat for 5-7 minutes, or until chicken is cooked through. Remove the cooked chicken from the pan.
  3. Add olive oil and brussels sprouts mixture to the pan, and cook until the vegetables begin to soften, about 4-6 minutes. Add black beans and chicken to the pan, and toss to combine.
  4. In a medium bowl, smash avocado and add the next 3 ingredients. Stir to combine.
  5. Cook rice per package instructions. Serve the chicken, vegetables, and sweet potatoes over the brown rice. Garnish with avocado cream and cilantro as desired.
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