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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 353.4
  • Total Fat: 18.6 g
  • Cholesterol: 125.3 mg
  • Sodium: 437.1 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 36.7 g

View full nutritional breakdown of Mexican Avocado Chicken calories by ingredient
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Mexican Avocado Chicken

Submitted by: PLANETJANET23

Introduction

This is a very flavorful and attractive dish, and it's one of our favorites, so I thought I'd share. Hope you enjoy it! This is a very flavorful and attractive dish, and it's one of our favorites, so I thought I'd share. Hope you enjoy it!
Number of Servings: 2

Ingredients

    2 medium-large chicken breasts
    cumin, to taste
    chili powder, to taste
    salt, to taste
    1 T olive oil
    4 T chopped shallots
    1 jalapeño, chopped
    1 large avocado
    1/4 c light sour cream
    lime juice
    cilantro, for garnish
    cotija cheese, for garnish

Directions

Preheat oven to 375°. Dust chicken with cumin, chili powder & salt, both sides; place in glass baking dish and bake for about 30-35 minutes, checking for doneness after 25 minutes, so it does not overcook.

Meanwhile, chop shallot and jalapeño (keep some of the pepper's seeds if you want the dish to be spicy). Heat oil in skillet. Add shallot and jalapeño; sauté until soft; set aside.

Cut avocado in half; remove seed. Slice half and set aside for garnish. In a blender, combine the other half with sour cream, another dusting of cumin and chili powder, and enough lime juice to blend until smooth but not too thin.

Grate cotija cheese and chop cilantro for garnish.

When chicken is just cooked through, put on plates and spoon shallot-jalapeño mixture over chicken. Scoop a big dollop of the avocado sauce onto each serving; sprinkle with cheese and cilantro; serve.

Makes 2 servings.

Number of Servings: 2

Recipe submitted by SparkPeople user PLANETJANET23.






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  • Incredible!
    1 of 1 people found this review helpful
    This was one of the most flavorful dishes i have had in a long time. The mixture of avocado and cilantro with the chicken comes together nicely. Try this dish i think you will agree with me!! - 2/20/09

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  • This is great. I made it with talapia (using the dry spices and some lime juice to marinate...it's especially good with less sourcreme and avocado (to cut some calories), the addition of salsa and some crispi fresh veggies (peppers and cabage) and a whole weat tortilla for AWESOME fish TACOS! - 2/20/09

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