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!

If you loved this post and want to read more, Follow me on Facebook!