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Paprika Chicken with Avocado Sauce
Paprika Chicken with Avocado Sauce
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Ingredients
4 boneless chicken thighs
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1 teaspoon Morton & Bassett Onion Powder
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1 ½ teaspoons Morton & Bassett Garlic Powder
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1 teaspoon Morton & Bassett Paprika
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½ teaspoon Morton & Bassett Fine Ground Black Pepper
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½ teaspoon Morton & Bassett Ground Cumin
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½ teaspoon Morton & Bassett Cayenne Pepper
- 3 tablespoons avocado oil
- 1 avocado
- 1 lemon, juiced
Directions
- In a small dish, add M&B Onion Powder, 1 teaspoon M&B Garlic Powder, M&B Paprika, M&B Fine Ground Black Pepper, M&B Ground Cumin, and M&B Cayenne Pepper. Pour avocado oil over the spices and stir to create a loose paste.
- Fully saturate the chicken with the spice paste. Let marinate for 20 minutes.
- While chicken is marinating, add avocado into a food processor with lemon juice and ½ teaspoon M&B Garlic Powder. Blend until smooth.
- In a pan over medium heat, add avocado oil and allow to get hot. Add chicken, cooking until thoroughly cooked, flipping halfway, about 8 minutes per side. Internal temperature should be between 165°F and 175°F.
- On a serving platter, add chicken thighs and top each piece with the avocado sauce. Sprinkle with a pinch of M&B Fine Ground Black Pepper.