Dinner Diva

Chicken.  What do I make for dinner with chicken?  I ask myself that a lot lately.  Since summer is coming and the thought of being a mom in swimsuit is haunting me, I'm on a health kick.  If you have read my blog then you know all about my addiction to Cheetos and Oreos.  It's hard habit to kick.  I mean come on, chicken or cheesy little puffs of goodness.  Not a contest.  So, the point is I have been trying to unborify plain chicken breasts.  I've done stir fry with veggies, served it over brown rice,  whipped up chicken salad made with greek yogurt.  Tonight I wanted something with a tex mex twist.  I had a couple of avocados that were getting soft and wanted  to use those up.  What I came up with was simple, but surprisingly flavorful.   I will definitely be adding that one to the dinner rotation.  My serving only had 350 calories.  Can't beat that!

Cumin Spiced Chicken Tenders with Avocado Pico
Serves: 4

For The Chicken:
1 1/2            Pounds           Chicken Tenders
1                  Tbsp              Olive Oil
1                  Tbsp              Garlic Powder
1                  Tsp                Paprika
1                  Tsp                Chili Powder      
1                  Tsp                Cumin
2                  Tsp                Salt, separated
For The Pico:
2                  Each              Avocados
1/2               Cup               Grape Tomatoes, Quartered
1                  Tbsp             Cilantro, Chopped
1                  Each              Lime, Juice Only
1                  Tbsp             Jalapeno, Minced
1/4               Cup              Red Onion, Minced


In a small bowl mix together the garlic powder, paprika, chili powder, cumin, and 1 tsp salt.  Take the chicken fingers and sprinkle both sides of them with the spice mix to coat.  Heat a skillet to medium heat, pour in the olive oil.  Put the tenders in and sear for 4 minutes on each side.  Take them out of the pan and set aside.  While the chicken fingers rest, make the pico.  Quarter the avocado and take out the pit.  Peel the outer peel off the avocado and then dice the flesh.  Toss it into a mixing bowl with the tomato, cilantro, lime, jalapeno, onion, and the other tsp salt.  Gently fold it together.  Divide the chicken onto four plates and top each with a fourth of the pico.  Serve hot and enjoy!  Love as Always "Big K"