Serves: 2 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Diet: Paleo, Keto, Gluten Free
Recipe Development, Photography and Food Styling by: Claire Cary, CHN
Ingredients:
Chicken:
4 small or 2 large chicken breasts
3/4 tsp paprika
½ tsp garlic powder
¼ tsp cayenne
¼ tsp crushed red pepper
½ tsp onion powder
1/2 tsp thyme
1/2 tsp oregano
1 tsp salt
1 tbsp olive oil
Avocado Salsa:
1/2 cup diced red bell pepper
1 avocado, diced
3 tbsp diced red onion
2 tbsp chopped cilantro
1 tbsp lime juice
1 tbsp olive oil
Pinch of salt
Crema:
½ cup Sir Kensington's Avocado Oil Mayo
¼ cup cilantro
1 tbsp lime juice
Pinch of salt
Instructions:
1. Preheat the oven to 450 degrees Fahrenheit.
2. Whisk together all of the herbs/spices for the chicken.
3. Pound your chicken breasts until they are an even thickness.
4. Drizzle the olive oil on top, then rub the spice rub into both sides of all breasts.
5. Add to a baking dish and bake for 16 minutes, then cover with foil and bake an additional 5 minutes or until cooked through. Check the largest piece of breast with a knife for doneness.
6. Meanwhile, add all ingredients for the avocado salsa to a bowl and toss to combine.
7. Add the crema ingredients to a blender and blend until smooth. Taste and adjust flavors as desired.
Serve the chicken over cauliflower rice, then top with the avocado salsa and drizzle on top the cilantro lime crema. Enjoy!
