This meal was so quick to whip up and tasted great. LOVED the guacamole sauce. I will definitely be using that recipe for many other dishes. It'd be great on fajitas! The chicken was a little sweet, which makes sense since there was brown sugar in it, I might cut back on the sugar and increase the spices next time. I served the chicken with corn and a side of black beans simmered in lime juice, cumin, and red pepper flakes. Should have thrown some cilantro in but I spaced it. It feels good to be cooking and eating well again!
Cumin-dusted Chicken Breasts with guacamole sauce
1/4 c finely chopped green onions
1/4 c finely chopped cilantro
1/4 c fat-free sour cream
2 TBS fresh lime juice
1/4 tsp salt
1/8 tsp ground cumin
1/8 tsp ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed
2 TBS brown sugar (not Core, but 0 WPAs per serving of this recipe)
1 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6 oz) skinless, boneless chicken breast halves
To prepare sauce, combine first 8 ingredients; set aside. Preheat oven to 400°.
To prepare chicken, combine sugar, 1 tsp cumin, 1/2 tsp salt, and 1/2 tsp black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10-20 minutes or until done. Serve chicken with sauce.
Yield: 4 servings (serving size: 1 breast half and about 3 tablespoons sauce)