Ingredients
Protein and Main Ingredients
- 4 small (24 oz total) Boneless Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 4 cups Chicken Bone Broth
- 1 cup Low Fat Cottage Cheese
- 4 oz Cheddar Cheese
- 2 Tablespoons Double Concentrated Tomato Paste
- 6 cups Steamed Rice (Grain Trust frozen steamed jasmine rice recommended)
Blackened Seasoning Blend
- 2 Tablespoons Paprika
- 1 Tablespoon Onion Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Kosher Salt
- 2 teaspoons Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- ½ teaspoon Cayenne Pepper
Tomato Salsa
- 16 oz Cherry Tomatoes (halved)
- 2 small Jalapeño Peppers (seeded and diced; or substitute with green bell pepper)
- 2 handfuls Fresh Parsley (chopped)
- 1 Lemon (juiced)
- Salt and Pepper (to taste)
- 2 Green Onions (thinly sliced, for garnish)
Instructions
- Prepare Tomato Salsa and Rice: Toss halved cherry tomatoes, chopped parsley, diced jalapeños (or green bell pepper), and fresh lemon juice together in a bowl. Season with salt to taste. Set aside to let the flavors marry. Meanwhile, prepare 6 cups of steamed jasmine rice according to package instructions or reheat frozen steamed rice.
- Make Blackened Seasoning Blend: In a small bowl, mix together paprika, onion powder, garlic powder, kosher salt, black pepper, dried oregano, dried thyme, dried basil, and cayenne pepper. Divide this mixture roughly in half for use in the chicken and broth.
- Cook the Chicken: Coat each chicken breast evenly with olive oil, then apply half of the blackened seasoning blend to cover all sides thoroughly. Preheat an air fryer to 375ºF (190ºC). Air fry the chicken breasts for 15-18 minutes or until the internal temperature reaches 165ºF (74ºC). Remove from the air fryer and let rest for 5 minutes before slicing.
- Prepare the Broth: In a blender, combine the chicken bone broth, low fat cottage cheese, cheddar cheese, double concentrated tomato paste, and the remaining blackened seasoning blend. Blend until the mixture is completely smooth. Pour the blended mixture into a saucepan and warm over medium-low heat, stirring occasionally, until it reaches a gentle simmer. Then reduce heat to low and keep warm until serving.
- Assemble and Serve: To serve, add 1 cup of steamed rice to each bowl, top with about two-thirds of a sliced air-fried chicken breast (approximately 3 oz), and ladle roughly ¾ cup (about 200g) of the warm blackened creamy broth over the top. Garnish with a generous spoonful of the prepared tomato salsa, extra lemon juice if desired, and sprinkle with thinly sliced green onions. Serve immediately for best flavor and texture.
Notes
- Ensure chicken is cooked thoroughly to 165ºF for food safety.
- You can substitute the jalapeños with green bell peppers if you prefer less heat.
- Using low fat cottage cheese and reduced-fat cheddar keeps the broth creamy but lighter.
- If you don’t have an air fryer, baked chicken breasts seasoned with blackened spice at 400ºF for 20-25 minutes can be used as an alternative cooking method.
- Letting the tomato salsa sit allows flavors to meld and enhances taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
- Diet: Low Fat
