This Blackened Chicken with Avocado Corn Topping is fresh, flavorful, and perfect for an easy and filling weeknight meal. The chicken cooks perfectly on the stovetop which a spicy coating that pairs perfectly with the creamy avocado, sweet corn, and juicy tomatoes in the topping. This is definitely going in my regular dinner rotation! My husband and I both also said we would happily eat the avocado corn topping on its own as a summer salad/side dish. It’s so good. I would serve this any time of year, but it’s even tastier in summer with fresh corn and tomatoes. Not only is this Blackened Chicken with Avocado Corn Topping absolutely delicious, each piece is just 389 calories, or 4 WW Points on Weight Watchers.
Blackened Chicken with Avocado Corn Topping
Ingredients
FOR THE TOPPING:
- 1 medium tomato, chopped
- ½ teaspoon salt, divided
- 2 teaspoons olive oil, divided
- 1 ½ cups corn kernels
- 1 tablespoon chopped fresh chives
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon black pepper
- 1 tablespoon white wine vinegar
- 1 medium avocado, chopped
- 1 teaspoon lemon juice
FOR THE CHICKEN:
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- 1 tablespoon all-purpose flour
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¾ teaspoon dried oregano
- ½ teaspoon ground thyme
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 4 (6 oz each) thin chicken breast cutlets, (if you buy large breasts, trim them to 6 ounces each and pound them ½” thin)
- 1 tablespoon olive oil
Instructions
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For the Topping: Place your chopped tomatoes in a mixing bowl and sprinkle with ¼ teaspoon of salt. Stir to combine and transfer the tomatoes to a colander. Set the colander on top of the bowl to let the tomatoes drain while completing step two
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Drizzle a teaspoon of the olive oil into a large skillet and bring over medium-high heat. When the oil is hot, add the corn and cook for 4-6 minutes, stirring occasionally, until the corn is cooked and browned in parts. Transfer the corn to a mixing bowl and add the chives, parsley, and the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Add the white wine vinegar and remaining teaspoon of olive oil and stir to combine. Spread the mixture out in the bowl a bit and allow to cool for a few minutes (while you cook the chicken).
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When the corn mixture is cooled, add the drained tomatoes. Toss the chopped avocado in the lemon juice to preserve its freshness, and then add the avocado to the corn mixture. Stir to combine.
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For the Chicken: In a small dish, stir together the flour, paprika, garlic powder, chili powder, dried oregano, ground thyme, onion powder, salt, black pepper, and cayenne pepper.
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Lay the chicken breasts on a cutting board and sprinkle about half of the seasoning mix over the breasts and rub it in a bit. Flip the breasts over and repeat with the other half of the seasoning mix on the other side.
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Drizzle the tablespoon of olive oil into a large sauté pan and bring to medium-high heat. Lay the chicken breasts in a single layer in the pan. Cook for 4-5 minutes until golden on the bottom. Flip the breasts and cook for another 4-5 minutes until the chicken is cooked through. Remove the chicken from heat.
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Serve each seasoned chicken breast with a ¾ cup of the avocado corn topping piled on top.
WW Points per (1 chicken breast + ¾ cup topping) serving: 4 (SP calculated using the recipe builder on weightwatchers.
Nutrition Information per (1 chicken breast + ¾ cup topping) serving:389 calories, 19 g carbs, 5 g sugars, 17 g fat, 3 g saturated fat, 42 g protein, 5 g fiber, 117 mg sodium
Weight Watchers Points Plus:10 per (1 chicken breast + ¾ cup topping) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
