There are many “blackened” seasonings available commercially. Just be sure to check the label to make sure the one you’re choosing contains no sugar. Conversely, you could make your own. (Recipe below.)
2 half breasts of chicken, tenderloins removed
2 teaspoons coconut oil
Mixed greens for two
1 tablespoon blackened seasoning
1/2 ripe avocado, sliced
2 tablespoons fresh limejuice
Grated zest of half a lime
1/4-cup olive oil
Freshly ground pepper
Wash and dry chicken breasts. Remove tenderloins and reserve for another use. Place breasts between two slices of waxed paper and pound with a meat mallet, rolling pin, or heavy skillet until evenly thin, about 1/4 “ thick. Season with blackened spice mix.
Heat oil in a heavy skillet over medium-high heat. Add chicken and cook about two minutes per side. Remove and keep warm.
Toss salad with tomatoes and avocado slices.
In a small bowl, stir together zest, limejuice, salt and pepper. Whisk in oil.
Place one chicken breast on each of two plates.
Drizzle oil over salads and divide between the two chicken breasts. (Refrigerate remaining dressing.) Serve immediately.
1-teaspoon garlic powder
1-teaspoon onion powder
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1/2-teaspoon cayenne pepper (more or less depending on your tolerance for “heat”)
1 1/2 teaspoon dried thyme
1 teaspoon dried oregano
Mix all ingredients together and store in an airtight container