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Thursday, February 16, 2012

Seared Chicken and Avocado

Todd is teaching me how to take better photos, mostly because I want to be able to take better photos of food. So, here's my first experiment. I am not a photographer and don't want to be one, but I do want to be able to take photos beyond point and shoot of delicious things that I cook.

This is one of my favorite recipes: Seared Chicken and Avocado

(I have some complaints about each and every one of these photos, but by the time I reviewed them, I'd eaten the subject)

Ready to cut the avocado!

I love avocado.

Chicken is spiced and ready

Black beans make an awesome side dish, too.

The finished product.

  1. Dice the avocado. 
  2. Mix with green salsa to taste, I probably use about 1/4 cup.
  3. Add a dash of salt, some black pepper to taste, and 2-3 Tbsp of chopped cilantro. Or, I use 2 blocks of frozen chopped cilantro from Trader Joe's if I don't have fresh. 
  4. Add a squeeze of lime juice and mix this all together.
  5. Sprinkle 2-4 chicken breasts with blackened seasoning. I use Chef Paul Prudhomme's Blackened Steak Magic.
  6. Heat 2-3 tsp of olive oil in a pan. Add chicken and sear on both sides (2-3 mins) on med-high heat. 
  7. Reduce heat to medium and cook until chicken is done.
  8. Top chicken with avocado mixture and serve!

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misszippy said...

Sounds, and yes, looks, awesome! Your pics are great, I think.

Black Knight said...

The pics are beautiful and the food delicious.

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