Roasted Vegetable Chicken Chili With Avocado Food

HEALTHY SWEET CHILI CHICKEN & VEGGIES

Steps:

• Preheat oven to 425 degrees F.
• Prepare sauce: In a small bowl, whisk heat soy sauce, sweet chili sauce, sriracha garlic, cornstarch and sesame seeds.
• Spread chicken and chopped veggies on a baking sheet. Drizzle the sauce over the chicken and toss to combine. Bake in the oven for about 20 minutes or until cooked through.
• Serve with brown rice or noodles or divide into 4 meal-prep containers along with 1/2- 1 cup of brown rice in each container.

ROASTED VEGETABLE CHICKEN CHILI WITH AVOCADO

Steps:

• Preheat oven to 400 degrees.
• Bring the chicken broth and the cauliflower to a boil in a large covered pot. Boil until cauliflower is VERY soft. They should feel like potatoes ready to be mashed when you stick a fork in them. Once cauliflower is soft, put mixture into blender and blend until smooth (this will take a couple of batches). Return to pot. Note: anytime you put something hot into a blender, take the center out of the lid and cover it with a clean towel or you could have a real mess on your hands!
• Meanwhile, on a large baking sheet (or two) put the peppers, onions, corn and jalapenos (I used a piece of tin foil to keep the jalapenos separated from everything else). The broth that I used, though low sodium, still tasted kind of salty to me for some reason, so I didn't season my vegetables at all. However, if you feel like you veggies need a little s & p, go for it. Roast veggies for about 20 minutes or so, stirring occasionally until they soften and gain some charred spots.
• Once this happens, remove from oven and let cool for a few minutes. Once they're cool enough to handle, chop the peppers, jalapenos and onions into bite sized pieces. Using a chefs knife, cut the kernels off of the ears of corn. (I always stick a corn holder on one end to make it easier to hold onto).
• To the pot of creamy broth, add the shredded chicken, corn, peppers, onions, jalapenos (if using, or you could add them to individual bowls), beans and seasonings and heat through. When ready to serve, stir in the cilantro. To each bowl, add 1/4 of a small - medium avocado, diced.

CHILI CHICKEN WITH AVOCADO SAUCE

Steps:

• Combine chili powder and cumin.
• Sprinkle chicken with salt and coat with spices.
• Peel avocado and cut into chunks.
• In a blender combine avocado, yogurt, garlic, water, lime juice, 1/2 teaspoon salt and coriander; mix until smooth.
• Brown chicken in olive oil, 2 minutes a side.
• Cover, lower heat and cook until just done, about 3 minutes.
• Put chicken on plates and pour avocado sauce over.

CHILI CHICKEN WITH AVOCADO SAUCE

Steps:

• Sprinkle chicken with cumin, chili powder, salt and a dash of cayenne on each.
• In a blender or food processor, combine avocado, yogurt, garlic, 1/4 cup water, lime juice, 1/2 tsp salt and cilantro. Blend until smooth.
• In fry pan with lid, brown chicken in olive oil 2 minutes on each side. Cover, lower heat and cook until just done, approximately 3 minutes.
• Serve chicken with avocado sauce poured over it.