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Blackened Chicken

February 26, 2018 by Erica Leave a Comment

Blackened Chicken

Paprika, salt, and garlic powder are the 3 key seasonings for this quick and easy blackened chicken.

This happens to be one of my go-to recipes when I’m craving a fast, protein-heavy meal. I  have another version using eggs that cooks eve quicker than this recipe.

You can probably blacken the chicken using a grill, but I really like the results I get from a seasoned skillet. Just warm the skillet on a stove top and let the chicken sear until it starts to turn black on each side.

To build a meal from this recipe, I usually gather some chopped romaine lettuce and build a salad, along with avocado slices, pico de gallo, yogurt or cultured sour cream, and guacamole. Another option is to create a blackened chicken bowl (similar to this blackened salmon bowl). And sometimes I just eat it with some salsa or pico de gallo and some yogurt or cultured sour cream (as in the photos).

Blackened Chicken

Blackened Chicken

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Blackened Chicken

I like thinly sliced chicken, but any will work. I also get really generous with the salt and paprika, so you may be inspired to add more than what the recipe calls for. I use double the amount of paprika and salt!
I estimated the oil, but use enough oil in the skillet or pan so that the chicken doesn't stick to it. Better to have a bit more oil and then drain it off at the end by dripping it over a paper towel.
A reader mentioned that SCD garlic powder is hard to find (most have de-caking agents in them). If you can't find it, either don't use it or use some fresh crushed garlic.
Servings: 4 servings
Calories: 333kcal

Ingredients

  • 1 tablespoon olive oil for the pan
  • 2 pounds chicken breast (4 pieces)
  • 1 tablespoon olive oil for the chicken
  • 1 teaspoon garlic powder
  • 2 tablespoons paprika
  • 2 teaspoons salt
US Customary - Metric

Instructions

  • Preheat your skillet with a low to medium heat.
  • Add a tablespoon of oil to the skillet.
  • Lightly oil the chicken breasts on both sides.
  • Sprinkle the garlic powder, salt, and paprika on both sides of each chicken breast.
  • Place the chicken breasts in the skillet and cook for 5 minutes, or until the bottom is very dark.
  • Flip each chicken breast to the other side and cook the same way as the previous step, or until the inside of each breast is no longer pink.

Nutrition

Calories: 333kcal | Carbohydrates: 2g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1429mg | Potassium: 928mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1792IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg

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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Quick & Easy, Specific Carbohydrate Diet (SCD) Tagged With: chicken

Previous Post: « Cinnamon Raisin English Muffin {almond & coconut flour}
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Recent comments

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    Thanks, Bonnie!
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My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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About Erica

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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