AVOCADO SMOTHERED CHICKEN
This Avocado Smothered Chicken is EVERYTHING you love about delicious avocado egg rolls, all smothered on top of a tender chicken breast and baked to perfection. Inspired by one of my favorite appetizers this brings the flavors into a wholesome and filling dinner. Made easy with just a handful of ingredients and one dish, you will love how fast this meal can be prepped and into the oven.
Provided by Kimber
Categories Dinner Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
- In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
- Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
- Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!
Nutrition Facts : ServingSize 8 oz, Calories 356 kcal, Carbohydrate 13 g, Protein 36 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 470 mg, Fiber 4 g, Sugar 6 g
GRILLED CHICKEN WITH AVOCADO PESTO
Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that's filled with heart-healthy fats.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 180 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 40 grams, Sugar 1 grams
SAUTEED CHICKEN WITH PEPPERS AND AVOCADO SALSA
Categories Chicken Sauté Low Fat Yogurt Avocado Bell Pepper Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Mix first 6 ingredients in small bowl. Season with salt and pepper.
- Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven for 15 minutes.
- Heat oil in large nonstick skillet over high heat. Season chicken with salt and pepper. Add chicken and bell peppers to skillet; sauté until chicken is cooked through, about 5 minutes. Place 1 warm tortilla on each of 4 plates. Divide chicken and pepper strips among tortillas. Top each serving with some avocado salsa and nonfat plain yogurt.
PETER'S AVOCADO CHICKEN
Another of hubby's experiments that we really enjoyed. He used a Jamie Oliver method of putting the mixture under the skin of the chicken. We used thighs but you could also use chicken breasts.
Provided by CulinaryQueen
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C/350°F.
- Line a roasting pan with foil large enough so that you can fold it over as you will be enclosing the chicken.
- Remove any excess fat and overhanging skin from the chicken. Rinse and pat dry with kitchen towels. Season with salt and pepper and lay the chicken pieces, skin side up, on the foil in the roasting pan.
- Cut the avocado in half, remove the stone and scoop out the flesh with a spoon into a bowl.
- Roughly mash the avocado so that you still have some small chunks then add the zest and juice of lime, garlic, chili flakes and parsley. Mix together and taste for seasoning.
- Stuff the mixture between the skin and flesh of each chicken piece. It's OK if some is sticking out.
- Drizzle or brush the honey over the skin of each piece.
- Bring the ends of the foil up and fold over to enclose the chicken, leaving some space for circulation of steam.
- Bake for 45 minutes.
- Remove from oven and let sit 5 minutes. Carefully open foil to allow steam to escape.
- Serve and enjoy!
Nutrition Facts : Calories 513.2, Fat 36.1, SaturatedFat 9.3, Cholesterol 157.9, Sodium 147.5, Carbohydrate 14.1, Fiber 3.5, Sugar 9.2, Protein 33.6
PETER'S WHOLE ROASTED AVOCADO CHICKEN
This is a slight change to his Recipe #247766. He uses a whole chicken in this recipe and adds some more ingredients.
Provided by CulinaryQueen
Categories Whole Chicken
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180C/350°F.
- Line a roasting pan with foil (makes for easier clean-up).
- Rinse and pat dry the chicken. Sit the chicken in the pan and season with salt and pepper.
- Cut the avocados in half, remove the stones and scoop out the flesh with a spoon into a bowl.
- Roughly mash the avocado so that you still have some small chunks. Add the remaining stuffing ingredients, mix together and taste for seasoning.
- Stuff the mixture between the skin and flesh as best you can all over the chicken. It's OK if some is sticking out.
- Mix the ingredients for the coating and drizzle or brush the honey mixture all over the chicken skin.
- Bake the chicken for 1 1/2 to 2 hours, depending on its size, basting occasionally with any juices in the pan or with any leftover honey mixture.
- Remove from oven when done and allow to rest 5-10 minutes before carving.
AVOCADO CHICKEN
This is an old recipe I have made for many years. The recipe may sound a little strange, but the acid from the tomato and the oil from the avocado contributes to the chicken's incredible baked-in moistness and tenderness.
Provided by TheSimpleLife
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Slightly pound 6 boneless chicken breasts.
- Coat the breasts in flour, dip in beaten egg, then coat in Italian seasoned bread crumbs.
- Saute the chicken in 2 T. hot butter, 1 T. olive oil 1-2 minute per side.
- Lay the meat in an oil-sprayed 13x9 pan.
- Top each breast with an avocado slice, then a tomato slice, and finally a deli slice of ham.
- Bake 350 degrees for 25 minute
- Top each breast with a slice of Swiss cheese and bake 5 more minutes just until cheese is melted.
Nutrition Facts : Calories 481.4, Fat 24.2, SaturatedFat 10.1, Cholesterol 155.7, Sodium 714, Carbohydrate 21.1, Fiber 3.6, Sugar 1.8, Protein 43.9
SPICY CHICKEN & AVOCADO WRAPS
Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 13m
Number Of Ingredients 9
Steps:
- Mix the chicken with the lime juice, chilli powder and garlic.
- Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins - it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
- Squash half an avocado onto each wrap, add the peppers to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.
Nutrition Facts : Calories 403 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
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