Cumin-Rubbed Chicken with Guacamole Sauce

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Cumin-Rubbed Chicken with Guacamole SauceRecipe

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Serves 4 (serving size: 1/2 cup rice, 1 chicken breast half, and 3 tablespoons tomatillo mixture)


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1 cup instant brown rice
2 large tomatillos, chopped
2 tablespoons chopped cilantro
1 tablespoon chopped onion
2 teaspoons lime juice
1 teaspoon minced serrano chile
1/3 cup diced avocado
1/4 teaspoon kosher salt
Dash of sugar
1 teaspoon ground cumin
1/4 teaspoon kosher salt
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon canola oil


Hands-on: 30 Minutes
Total: 30 Minutes

Cook brown rice according to package directions. Place tomatillos, cilantro, onion, lime juice, and chile in the bowl of a food processor; pulse until smooth. Add avocado, 1/4 teaspoon salt, and sugar; pulse until smooth. Sprinkle cumin and 1/4 teaspoon kosher salt over chicken. Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut into slices. Serve with rice and sauce.

Created date

December 2014

Nutritional Information

Calories 348
Fat 10.6 g
Satfat 1.5 g
Sodium 444 mg