Mexican Avocado ChickenSubmitted by: PLANETJANET23
IntroductionThis 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!
2 medium-large chicken breasts
cumin, to taste
chili powder, to taste
salt, to taste
1 T olive oil
4 T chopped shallots
1 jalape├▒o, chopped
1 large avocado
1/4 c light sour cream
cilantro, for garnish
cotija cheese, for garnish
Meanwhile, chop shallot and jalape├▒o (keep some of the pepper's seeds if you want the dish to be spicy). Heat oil in skillet. Add shallot and jalape├▒o; saut├ę 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-jalape├▒o 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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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