Dairy-Free Spicy Chicken Deluxe
Satisfy your craving for bold flavors with this Dairy-Free Spicy Chicken Deluxe, a wholesome and vibrant dish perfect for spice lovers and clean eaters alike. This recipe features tender, oven-roasted chicken breasts coated in a smoky, spicy blend of paprika, cayenne, and cumin, seared to golden perfection before being roasted to juicy doneness. Paired with a crisp, tangy red cabbage and carrot slaw dressed in a light apple cider vinegar and maple syrup mix, this dish gets an extra touch of richness from a creamy, dairy-free avocado sauce infused with lime and fresh cilantro. With only 20 minutes of prep time and naturally gluten-free, this versatile meal is great for weeknight dinners or entertaining guests. Serve it as a light, nutritious standalone dish or pair it with your favorite sides for a memorable feast!
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Red cabbage
- 1 large Carrot
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Maple syrup
- 2 medium Avocado
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro
- 1 clove Garlic clove
- 3 tablespoons Water
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix the garlic powder, paprika, cayenne pepper, ground cumin, salt, and black pepper.
Rub the spice mixture evenly over the chicken breasts.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the chicken to a baking dish and roast in the preheated oven for 15-18 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, prepare the slaw: using a sharp knife or a mandoline, finely shred the red cabbage and grate the carrot.
In a large bowl, whisk together apple cider vinegar, maple syrup, and 1 tablespoon of olive oil. Toss the cabbage and carrot in the dressing until well coated. Set aside.
For the dairy-free avocado sauce, blend the avocados, lime juice, fresh cilantro, garlic clove, water, and a pinch of salt in a food processor until smooth.
Once the chicken is cooked, let it rest for 5 minutes to retain its juices.
Serve the spicy chicken alongside the tangy slaw and drizzle generously with the creamy avocado sauce. Enjoy!
Nutrition Facts
Calories |
1580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4061 mg | 177% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 16.5 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3701 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
