Blackened Chicken

Healthier_Me
Healthier_Me Posts: 5,600 Member
edited September 19 in Recipes
7580.jpg


1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried thyme
1/8 teaspoon ground white pepper
1/8 teaspoon onion powder
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil (sub with EVOO)


Preheat oven to 350 degrees F (175 degrees C). Mix together paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Rub one side of chicken breasts with spice mixture.
Heat oil in a cast iron skillet over high heat for 15 minutes.
Place chicken in hot pan, seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side. Place breasts on a lightly greased cookie sheet.
Bake in preheated oven for 5 to 10 minutes, or until no longer pink and juices run clear.


Calories 196
Calories from Fat 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 1.7g 9 %
Cholesterol 67mg 22 %
Sodium 205mg 8 %
Potassium 228mg 6 %
Total Carbohydrates 0.9g < 1 %
Dietary Fiber 0.3g 1 %
Protein 24.7g 49 %
** Sugars 0g
Vitamin A 9 %
Vitamin C 1 %
Calcium 2 %
Iron 14 %
Thiamin 6 %
Niacin 121 %
Vitamin B6 31 %
Magnesium 9 %
Folate 3 %

Replies

  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    7580.jpg


    1/2 teaspoon paprika
    1/8 teaspoon salt
    1/4 teaspoon cayenne pepper
    1/4 teaspoon ground cumin
    1/4 teaspoon dried thyme
    1/8 teaspoon ground white pepper
    1/8 teaspoon onion powder
    2 skinless, boneless chicken breast halves
    1 tablespoon vegetable oil (sub with EVOO)


    Preheat oven to 350 degrees F (175 degrees C). Mix together paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Rub one side of chicken breasts with spice mixture.
    Heat oil in a cast iron skillet over high heat for 15 minutes.
    Place chicken in hot pan, seasoned side down, and cook for 1 minute. Turn, and cook 1 minute on other side. Place breasts on a lightly greased cookie sheet.
    Bake in preheated oven for 5 to 10 minutes, or until no longer pink and juices run clear.


    Calories 196
    Calories from Fat 89

    % Daily Value *
    Total Fat 9.9g 15 %
    Saturated Fat 1.7g 9 %
    Cholesterol 67mg 22 %
    Sodium 205mg 8 %
    Potassium 228mg 6 %
    Total Carbohydrates 0.9g < 1 %
    Dietary Fiber 0.3g 1 %
    Protein 24.7g 49 %
    ** Sugars 0g
    Vitamin A 9 %
    Vitamin C 1 %
    Calcium 2 %
    Iron 14 %
    Thiamin 6 %
    Niacin 121 %
    Vitamin B6 31 %
    Magnesium 9 %
    Folate 3 %
  • uwhuskygirl
    uwhuskygirl Posts: 320
    This looks really good. I'm going to try this.

    Thanks!
  • chubzee
    chubzee Posts: 104
    Do you think it is possible to subsitute the chicken for fish?
  • Amarillis
    Amarillis Posts: 2
    I've tried this with salmon and it worked really well!
  • chubzee
    chubzee Posts: 104
    thanks Amarillis. I am assuming the fish would not take as long to cook. Did you have to adjust the cooking time?
  • Wynnie
    Wynnie Posts: 225 Member
    I have - I used snapper and it was great.
    And yes I remember it didn't take as long as chicken. I just checked every few minutes until I could flake it with a fork.
  • johnD
    johnD Posts: 14
    I worked with a guy who had a much simple recipe, not quite as tasty.

    One chicken
    One grill
    12 Beers (your favorite brand)

    Put the chicken on the hot grill, Drink the 12 beers, wake up to blacken chicken :tongue:
  • chubzee
    chubzee Posts: 104
    I worked with a guy who had a much simple recipe, not quite as tasty.

    One chicken
    One grill
    12 Beers (your favorite brand)

    Put the chicken on the hot grill, Drink the 12 beers, wake up to blacken chicken :tongue:
    [/quote


    hahahhhahaah you're to funny john......:bigsmile: ]
  • arewethereyet
    arewethereyet Posts: 18,702 Member
    Oh my! ' crosses legs as she LOL"
This discussion has been closed.

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