Cumin-Rubbed Chicken with Guacamole Sauce
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Cook time: 
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Serves: 4 servings
Guacamole Sauce:
  • 2 large tomatillos, husks removed and quartered
  • ¼ cup cilantro
  • 1 Tbsp onion, chopped
  • juice of ½ lime
  • ½ to 1 whole jalapeno, sliced (more or less to heat preference)
  • 1 avocado, pitted
  • ¼ tsp kosher salt
  • ½ tsp sugar
  • 2 (8 oz) boneless, skinless chicken breasts, halved width-wise to create 2 thinner halves
  • 2 tsp ground cumin
  • ¼ tsp kosher salt
  • 1 Tbsp canola oil
  1. In a small food processor, food chopper, or blender pulse the tomatillos, cilantro, onion, lime juice, and jalapeno until tomatillos are processed to release juices. Add avocado and salt; pulse 8-10 times or to desired consistency.
  2. Meanwhile, sprinkle the cumin and salt over both sides of the chicken breasts, rubbing the seasonings to coat.
  3. Heat canola oil in a large skillet over medium heat. Once shimmering and hot, add the chicken and cook 3-5 minutes, or until browned. Flip and cook an additional 3-5 minutes or until chicken is cooked through. Serve hot with ¼ of the guacamole sauce over each chicken breast.
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: 4 oz chicken with ~1/4 cup guacamole sauce Calories: 229 Fat: 13.8 Carbohydrates: 7.8 Sugar: 1.5 Sodium: 411 Fiber: 4.3 Protein: 24.3 Cholesterol: 65
Recipe by Prevention RD at