Creole Blackened Chicken Breast

by MacroMeals
Prep: 15m
Cook: 15m
poultry
Creole Blackened Chicken Breast - Image

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Ingredients
Servings:8
2tbspground cumin
2tbspCreole seasoning
2tbspSouthwest chipotle seasoning
4tsplemon-pepper seasoning
1tspcayenne pepper
8chicken breast
2tbspcanola oil
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make the spice rub

    Combine the cumin, Creole seasoning, Southwest chipotle seasoning, lemon-pepper seasoning, and cayenne pepper in a small bowl. Stir to mix. Generously coat all sides of the chicken breasts with the spice mixture — don't be shy with it.

  1. 2

    Sear the chicken

    Preheat the oven to 350°F. Heat the canola oil in a large skillet over medium-high heat. Working in batches, sear the chicken on both sides until deeply golden-brown, then transfer to a greased 15x10x1-inch baking pan.

  2. 3

    Bake and rest

    Bake uncovered for 12 to 15 minutes, until an instant-read thermometer reads 165°F. Transfer to a plate, tent loosely with foil, and rest for 5 minutes before slicing.

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Creole Blackened Chicken Breast

Created by: MacroMeals

Prep Time: 15m
Cook Time: 15m
Servings: 8

Ingredients

  • 2 tbsp ground cumin
  • 2 tbsp Creole seasoning
  • 2 tbsp Southwest chipotle seasoning
  • 4 tsp lemon-pepper seasoning
  • 1 tsp cayenne pepper
  • 8 chicken breast
  • 2 tbsp canola oil

Instructions

  1. Make the spice rubCombine the cumin, Creole seasoning, Southwest chipotle seasoning, lemon-pepper seasoning, and cayenne pepper in a small bowl. Stir to mix. Generously coat all sides of the chicken breasts with the spice mixture — don't be shy with it.
  2. Sear the chickenPreheat the oven to 350°F. Heat the canola oil in a large skillet over medium-high heat. Working in batches, sear the chicken on both sides until deeply golden-brown, then transfer to a greased 15x10x1-inch baking pan.
  3. Bake and restBake uncovered for 12 to 15 minutes, until an instant-read thermometer reads 165°F. Transfer to a plate, tent loosely with foil, and rest for 5 minutes before slicing.

Notes & Tips

Each 6-oz breast here clocks in around 50g protein — hard to beat for a 30-minute cook. The spice blend does all the heavy lifting, so don't skip any of it. Slice it over rice bowls, tuck it into quesadillas, throw it on a salad — it works everywhere. Dial the cayenne back if you're heat-sensitive, or go harder if you want real fire.