Cumin-Rubbed Chicken with Guacamole Sauce

• servings: 4 serving(s)
• total time: 30 minutes

Ingredients

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

⅓ cup diced avocado

¼ teaspoon kosher salt

Dash of sugar

1 teaspoon ground cumin

¼ teaspoon kosher salt

4 (6-ounce) skinless, boneless chicken breast halves

1 tablespoon canola oil

Directions

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.

Notes

Add more cumin

Add veggie side