Paleo Stuffed Avocados with Cilantro Cream Sauce

Serves 4 servings     adjust servings

Ingredients

  • 1 pound Chicken Tenders
  • 4 Medium-Sized Avocados
  • 1 tablespoon EVOO (Extra Virgin Olive Oil)
  • Chicken Broth
  • 4 cloves garlic
  • 1 can {~14 fluid ounces) Full-Fat Coconut Milk
  • 1/2 tablespoon Cumin
  • 1/2 tablespoon Chili Powder {light chili powder if you can find it}
  • 2 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1/2 cup Chopped Cilantro
  • 4 Small Limes Juiced

Instructions

  1. Sautee 4 cloves of garlic with about 1 tablespoon EVOO (Extra Virgin Olive Oil) over medium/high heat in a wide-base pan with a fitting lid.
  2. Once the garlic is browned, either leave in pan or scoop out and discard {leaving behind the now flavored EVOO}.
  3. Wash, dry, and season the chicken tenders with a pinch of kosher salt.
  4. Sautee each side in the seasoned EVOO over medium/high heat for about 2 minutes.
  5. Cover the chicken tenders with chicken stock, put the lid on the pan, and simmer for about 20 minutes.
  6. Remove the tenders from the pan and place in a bowl. Shred using two forks or a stand mixer.
  7. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
  8. Add the cumin, chili powder, 1 teaspoon of kosher salt, and the black pepper to the shredded chicken. Stir it together.
  9. Halve and de-seed four avocados. Lay them out on a parchment paper or aluminum foil lined baking sheet.
  10. Stuff each avocado half with the chicken then bake for about 5 minutes at 400 F.
  11. For the cream sauce, stir one can of full-fat coconut milk with the lime juice and cilantro.
  12. After the avocados are finished, pull out of the oven, plate, and drizzle with the cream sauce.

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