Chicken and Avocado

March 8, 2016 0 Comments

Chicken and Avocado

I’m back to eating healthy again and that means a lot of clean protein like chicken breast, greens and good fats in the form of avocado and olive oil. When you eat the same proteins day in and day out it can get really boring. I mean like really boring. It forces you to change up the seasoning daily and be creative. Today is geared more towards the flavors of Mexico.

The balance of spice, textures and acid are enough to want you craving another bite. This dish is unbelievably simple as well which never hurts.

Chicken and Avocado


  • 2 chicken breast (boneless and skinless)
  • 1 avocado
  • 1/2 cup brussel sprouts (finely shredded)
  • 1 lime
  • garlic granules
  • chipotle powder
  • chili powder
  • cumin powder
  • olive oil
  • canola oil
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This entire dish can be prepared within a 10 minute window. Preheat oven 350. Season the chicken with salt and pepper. Sprinkle the chicken heavily with chili powder. Lightly sprinkle on the chipotle, garlic granule and cumin as these are very potent.Chicken Preheat a sauté pan over medium-high heat. Add 2 tablespoons of canola oil then the chicken. Cook for 5 minutes then flip the chicken. Place the pan into the oven to finish the chicken for ~5 minutes.Chicken pan roastedChicken Pan Roasting  CAsaladRemove the outer layer of the Brussel sprout then clean. Shred the brussels and set aside. Split and remove the avocado from its skin. Place into a mortar or mixing bowl. Break down the avocado until smooth and creamy. Season with the juice of 1/2 a lime, a pinch of salt, pepper and then add the shredded brussel sprouts for texture.Avocado SaladAllow the chicken to rest at least 4 minutes before slicing. In the meantime make a simple vinagerette with the other 1/2 of the lime juice, olive oil and season with salt and pepper. As with any vinaigrette use a 2:1 fat or acid ratio. Chicken and Avocado