Chicken Avocado Recipes

Steps:

• Prepare an outdoor grill or a grill pan for medium heat.
• Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
• Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
• Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
• Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

Steps:

• For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight.
• When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.
• Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken thighs skin-side up to a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes.
• While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalapeño, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce will break. Serve immediately or refrigerate for up to 3 days.
• Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce.

Steps:

• Preheat oven to 325 degrees F.
• Combine the cornstarch, cumin, and garlic salt in a shallow dish and set aside.
• Beat the egg along with the water and place in a shallow dish.
• Put the cornmeal in a shallow dish.
• Coat the chicken in the cornstarch mix, followed by the egg mixture, and finally coat with the cornmeal.
• Heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side.
• Remove the chicken from the skillet and place in a shallow baking dish.
• Cut the avocado in half (removing the pit of course), and then cut into quarters.
• Finally cut the avocados into slices about 1/4-1/2 inch wide (I like to have at least 3 slices for each chicken breast.) Place the avocado slices over the chicken and then sprinkle the cheese evenly over the chicken.
• Bake for about 15 minutes or until the cheese is well melted.
• Serve each piece with about a tsp of sour cream on top and sprinkled with the chopped scallions and bell peppers.

Steps:

• Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
• Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.

Steps:

• In a small/medium jar, mix olive oil, minced garlic, salt, black pepper, oregano, and chili flakes together.
• Shake it well, and save it in refrigerator for later.
• NOTE: Refrigerate left over garlic sauce. It lasts for up to one week
• Pre-heat the oven at 425ºF (220ºC).
• Oil spray the flat baking pan, roll out the pre-made pizza crust, if it's needed, use a rolling pan to make the crust equally flat on the pan.
• Spread garlic sauce on pizza crust, place down sliced fresh mozzarella, sliced chicken breasts (cooked) and sprinkle diced onions.
• Bake it in the oven for 25-30 minutes until the cheese melts and the crust become golden brown.
• Take the pizza out and place down sliced avocados, and some grape tomatoes.
• Enjoy!

Steps:

• Mix 2 Tbsp. each dressing and salsa until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of chicken breasts with dressing mixture. Refrigerate 30 min. to marinate.
• Meanwhile, cook rice as directed on package, using 1-1/2 cups water and omitting the salt.
• Remove chicken from marinade; discard marinade. Cook chicken in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add tomatoes to skillet; cook 3 min. or until tomatoes start to burst, stirring frequently.
• Blend avocado with remaining dressing, remaining salsa and 1/4 cup cilantro in blender until smooth, gradually adding remaining water if necessary until sauce is desired drizzling consistency.
• Add remaining cilantro to rice; mix well. Top with chicken and avocado sauce.

Steps:

• Using a large heavy skillet, heat the oil over medium heat.
• Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
• Stir and cook the spices in the oil for 2 minutes.
• Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
• Remove chicken from pan.
• Pour off any excess oil from the skillet.
• Add wine to the skillet and deglaze for about 1 minute.
• Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
• Reduce heat to low.
• Cover and simmer for 30 minutes or until chicken pieces are tender.
• Remove chicken from skillet; keep warm.
• Add half and half to skillet, stirring until incorporated, over low heat.
• Place rice on platter and distribute chicken pieces on top of rice.
• Place avocado slices on top then pour sauce mixture over all.
• Sprinkle top with slivered almonds.

Steps:

• Top tortillas with next 5 ingredients.
• Mix barbecue sauce and dressing; drizzle over tortillas.
• Roll up tortillas. Secure with toothpicks.

Steps:

• In a blender or food processor, combine the yogurt, lime juice, pepper, and chili powder and pulse to combine. Add ½ of the avocado and blend until creamy.
• In a medium bowl, combine the chicken, yogurt sauce, celery, the remaining ½ avocado, onion, and salt. Mix until well combined.
• Serve on low-carb bread and garnish with cilantro, or as desired.
• Enjoy!

Steps:

• In a large skillet, brown chicken in oil. Stir in the tomatoes, onion, cumin, salt and cayenne. Bring to a boil. Reduce heat to low; cover and cook for 25-30 minutes or until a thermometer inserted in chicken reads 180°, stirring occasionally., Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until sauce is thickened., Peel and slice avocado; drizzle with lime juice. Spoon 1/2 cup chicken mixture over each tortilla. Top with avocado and, if desired, cilantro; roll up.