Blackened Chicken with Avocado Salsa

Instructions

1. Step 1

   Place the chicken between sheets of baking paper and pound it to an even 2 cm thickness. Pat the surfaces dry.

   Ingredients used: 680.0 gr Chicken Breast

   Cookware: cutting board, Meat mallet

2. Step 2

   Combine the paprika, garlic powder, onion powder, black pepper, thyme, oregano, cayenne pepper, and 1 tsp (6 gr) salt.

   Ingredients used: 2.0 gr Black Pepper, 1.0 gr Cayenne Pepper, 1.0 gr Dried Oregano, 1.0 gr Dried Thyme, 3.0 gr Garlic Powder, 3.0 gr Onion Powder, 8.0 gr Paprika, 6.0 gr Salt

   Cookware: Small Mixing Bowl

3. Step 3

   Rub the prepared chicken with 1 tbsp (15 ml) vegetable oil, then coat it evenly with the spice blend.

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: plate

4. Step 4

   Gently combine the avocado, tomato, red onion, jalapeno, cilantro, lime juice, and remaining ¼ tsp (2 gr) salt. Set the salsa aside.

   Ingredients used: 2.0 piece Avocado, 15.0 gr Cilantro, 1.0 piece Jalapeño, 30.0 ml Lime Juice, 60.0 gr Red Onion, 2.0 gr Salt, 250.0 gr Tomato

   Cookware: Chef Knife, cutting board, Medium mixing bowl

5. Step 5

   Heat the large skillet over medium heat. Add the remaining 1 tbsp (15 ml) vegetable oil and swirl to coat the base.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large skillet

6. Step 6

   Add the seasoned chicken in a single layer and cook without moving it until the underside is deeply browned.

   Timer: 5 min (fixed)

   Cookware: large skillet, tongs

7. Step 7

   Turn the chicken and cook until the second side is browned and the thickest part reaches 74°C.

   Timer: 5 min (fixed)

   Cookware: instant-read thermometer, large skillet, tongs

8. Step 8

   Transfer the chicken to a clean plate and let it rest, then serve topped with the avocado salsa.

   Timer: 5 min (fixed)

   Cookware: plate, tongs