Peters Whole Roasted Avocado Chicken Food
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
WHOLE ROASTED CHICKEN - JUICY EVERY TIME!
Juicy Whole Roasted Chicken, stuffed with lemon, garlic and rosemary. You won't go wrong with this easy chicken recipe that's baked upside down for maximum flavor. Winner Winner Chicken Dinner!
Provided by PetersFoodAdventures
Categories Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 375°F/190°C
- Rub chicken with chopped rosemary, salt and pepper. Drizzle with olive oil and rub all over.
- Microwave lemon for 30 seconds
- Insert hot lemon, rosemary, thyme, onion, garlic, and chili inside the chicken cavity.
- Place chicken (breasts facing down) on a roasting pan with a wire rack into the oven. Add 1/2 cup of water to the bottom of the pan and put in the oven.
- Keep in oven for approx 30 minutes until it crisps up and is lightly golden.
- Cover with foil for remaining cooking period. Baste the chicken several times if possible. Remove foil for last 10 minutes of cooking to crisp skin to a golden brown.
- Chicken cooks at approx 25 minutes per 500g/1lb of weight at this temperature. When the chicken is cooked and the juices run clean and the meat easily separates from the bone, Cover with foil again to allow to rest of 10 minutes. Enjoy!
PERUVIAN ROASTED CHICKEN THIGHS WITH CREAMY AVOCADO SAUCE
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji verde-a sauce made with Peruvian aji amarillo (yellow chile) and huacatay (a variety of black mint)-this dish is loved by those seeking a highly seasoned and very juicy chicken at affordable prices. The key to the recipe is in the marinade; restaurants in Peru keep their ingredients secret, but here I share my family recipe alongside an updated recipe for the aji verde. Roasting chicken thighs on a sheet pan makes it an easy dish to do at home. And since aji amarillo and huacatay are difficult ingredients to find in the States, I created a different but equally delicious green sauce that pairs great with the chicken. The sauce can also be used as a spread, dip or salad dressing.
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 to 8 servings
Number Of Ingredients 21
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.
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 SALAD DIP
Avocado chicken salad is packed with flavor and, as a dip, pairs well with crunchy Snack Factory® Pretzel Crisps®. Using canned chicken makes it quick and easy.
Provided by Tammy Lynn
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 12m
Yield 24
Number Of Ingredients 11
Steps:
- Mash avocado in a mixing bowl. Stir in canned chicken, red onion, and cilantro. Add sour cream, lemon juice, garlic salt, cumin, black pepper, and hot sauce; stir until well combined combined.
- Cover and refrigerated if not serving immediately. Serve with Snack Factory® Original Pretzel Crisps®.
Nutrition Facts : Calories 76.6 calories, Carbohydrate 8.5 g, Cholesterol 9.8 mg, Fat 3.1 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 218.7 mg, Sugar 0.1 g
AVOCADO CHICKEN PITAS
"I've had this recipe for years and usually made it with chicken breasts. Just recently, I started using rotisserie chicken from the store cut into strips. Very quick!" notes Barbara Hunt of Nipomo, California.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Brush one side of each pita bread with oil. Place on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until browned and crisp. , Meanwhile, in a small bowl, mash avocado with the lemon juice, salt, garlic powder and hot pepper sauce. Spread over pitas. Layer with chicken, tomato and cheese. , Bake for 5-6 minutes or until cheese is melted.
Nutrition Facts : Calories 723 calories, Fat 42g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 1265mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 4g fiber), Protein 46g protein.
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
AVOCADO CHICKEN PARMESAN RECIPE
I love Chicken Parmesan and the twist with avocado takes this recipe over the top!
Provided by Contributor
Categories Main Course
Time 35m
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees
- Place breadcrumbs in a bowl and and melted butter in a bowl.
- Dip your thawed chicken in your melted butter and then into the breadcrumbs- cover the whole chicken with breadcrumbs
- Place the breadcrumb chickens on a baking tray that is lined with foil and bake for 10 minutes
- Remove from oven and on each chicken breast spread 1 heaping Tablespoon of pasta sauce.
- Arrange avocado slices over sauce and sprinkle with decent amount of Mozzarella cheese.
- Return to oven and bake for another 10 to 15 minutes or until golden and chicken is cooked through.
Nutrition Facts : Calories 520 kcal, Carbohydrate 37 g, Protein 23 g, Fat 33 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 77 mg, Sodium 738 mg, Fiber 9 g, Sugar 5 g, ServingSize 1 serving
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