Ingredients for Chili Chicken With Avocado Sauce
- 1 tablespoon chili powder
- Ground Cumin
- Boneless Chicken Breast
- 1 teaspoon salt
- 1 ripe avocado
- Plain Yogurt
- Garlic Clove
- 2 tablespoons water
- 1 tablespoon lime juice
- Fresh Coriander
- 1 tablespoon olive oil
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How to Make Chili Chicken With Avocado Sauce
- In a small bowl, combine 1 tablespoon chili powder and 1 teaspoon cumin.
- Season chicken pieces with 1 teaspoon salt and thoroughly coat with the chili-cumin mixture.
- Peel and pit the avocado. Cut into chunks.
- In a blender, combine the avocado chunks, 1/2 cup Greek yogurt, 2 minced garlic cloves, 2 tablespoons water, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/2 teaspoon ground coriander.
- Blend until completely smooth and creamy. Adjust consistency with more water if needed.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and brown for 2 minutes per side.
- Reduce heat to medium-low, cover the skillet, and cook for another 3-5 minutes, or until the chicken is cooked through and no longer pink inside.
- Serve the chili chicken immediately, topped generously with the creamy avocado sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
5g
Fat
25g
Carbs
2g
