Avocado Chicken
fresh and contemporary

Avocado Chicken

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Ingredients

Adjust Servings:
4 servings Crab legs Chicken Risotto
2 whole halves Mint Leaves Chicken Breast without skin
2 whole Squids Tomatoes cut into 1/2" pieces
1 whole Bananas Avocado
1/4 cup Sea Salt Sour Cream
2 tablespoons Fresh Basil cut into strips
1 clove Garlic minced
1/2 teaspoon Sea Salt
1/2 teaspoon Freshly Ground Black Pepper
2 tablespoons Avocado Oil
2 tablespoons Lime juiced

Nutritional information

23g
Fat
18g
Protein
18g
Carbs
347
Calories
6g
Sat Fat

I love the combination of avocado and chicken, I'm always looking for new ways to use these two ingredients together. After making chimichangas last week, which uses a similar avocado sauce, I thought I'd try it on a more simple chicken dish.

Cuisine:

Ingredients

Directions

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Looking for an elegant, but simple and delicious any night treat? This Avocado Chicken recipe is sure to please. This fresh tasting dish consists of several layers, starting with a warm and comforting risotto base then layers of tender juicy chicken, fresh tomato and basil, and smooth avocado sauce. It looks complex, but it is really quite easy to prepare.

A word about rings

One of the handiest kitchen tools to make plating look elegant are forming rings. These easy to use tools help your food take shape and give you lots of control. I like to use these forming rings with circle shaped plates, but that is just a personal preference. After you have placed all of the cooked ingredients inside the form, removing the forming ring can be done easily by carefully lifting the ring off. If your food begins to stick to the ring, simply use a knife to gently separate the food from the ring by sliding it around the ring.

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Steps

1
Done

Prepare the avocado sauce by blending or processing the shelled and peeled avocado with the sour cream and lime juice. Set aside.

2
Done

Prepare the risotto and keep warm, ensure that it does not dry out while preparing the chicken. Keep it covered and on very low heat, also don't delay in making the chicken otherwise the risotto will become very sticky in texture.

3
Done

Rub 1 tablespoon of oil onto chicken and season with salt and pepper. Add remaining avocado oil to pan and place on medium heat.

4
Done

Once the oil has warmed, add the garlic and cook for about 30 seconds.

5
Done

Add the chicken to the pan and cook over medium heat for about 10 minutes or until the edges are opaque.

6
Done

Flip the chicken and cover the pan, reduce heat to medium low and cook for an additional 10 minutes.

7
Done

Once the internal temperature of the chicken reached 165 degrees, remove from heat.

8
Done

Allow the chicken to rest (out of the pan) for at least 5 minutes under a foil tent. Do not cut into the chicken while it is resting. This resting process will prevent all of the juices from running out of the chicken once you cut it. After the chicken has rested, cut it into small chunks about 3/4" - 1" in size.

9
Done

Plate the risotto using a plating/forming ring. Place the ring in the center of the plate, then place risotto into form anywhere from 1/4" to 3/4" tall. Place a layer of chicken into the forming ring, then place some of the tomato and basil leaves into the ring. Carefully remove the forming ring.

10
Done

Place the avocado sauce into a zip tight bag, then cut one of the lower corners (carefully, just remove a small triangle). Then pipe the avocado sauce across the chicken and tomato.

Brian

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Chicken Risotto
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Chicken Risotto
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