Paleo Stuffed Avocados with Cilantro Cream Sauce

Cinco de Mayo {aka May 5th, Mexican Heritage Day, and Cinco de Drinko} is just around the corner, my friends!

Seeing as how I’m a stone’s throw from not only Mexico but also a full-blown Mexican pedigree, it’s only right that I contribute to the party with a knock-your-socks-off recipe.

Behold! The {full name, so deep breath} Paleo Mexican Shredded Chicken Stuffed Avocado with a Cilantro Lime Coconut Milk Cream Sauce! Phew. Can you see why my friends convinced me to abbreviate the title?

This dish is dEEElicious, the sternest form of paleo-friendly, and really simple to make.

DSC_0349

What’s involved? Shredded seasoned chicken, fresh avocado halves stuffed with said shredded chicken that’s baked to perfection, and finally a dreamy cilantro lime cream sauce made with full-fat coconut milk drizzled over the aforementioned shredded-chicken stuffed avocados. Bam!

DSC_0308

I recommend you enjoy with a salted glass of something tart over ice. Mine may or may not involve tequila. {Ahem… a few good options: Paleo Margarita or the Paleo Paloma}.

DSC_0389

Enjoy!

DSC_0002

For starters, chop up about 4 cloves of garlic.

DSC_0017

Pour about 1 tablespoon Extra Virgin Olive Oil (EVOO) into a wide-base pan {that has a fitting lid} over medium/high heat.

DSC_0041

Sautee the garlic until it’s crispy brown, but not burnt – fine line there. If you want to play it safe, just slightly brown the garlic. Once the garlic is cooked, you can either leave it in the pan {if you just LOVE garlic} or remove it and do the rest of your cooking in the now garlic-infused EVOO.

DSC_0047

Wash and dry about 1 pound of chicken tenders. Season one side of the tenders with kosher salt.

DSC_0056

Turn the heat to medium/high in your pan and cook the seasoned side of the tenders first for about 1-2 minutes. While the seasoned side is down, season the other up facing side now with more kosher salt. Flip the tenders once a white rim forms around the pink.

DSC_0059

Cook on this side for additional minute or two.

DSC_0064

Pour in enough chicken broth to cover the tenders.

DSC_0074

DSC_0075

Cover with a lid and let it simmer for about 18-20 minutes.

DSC_0180

After that, pull the cooked tenders out of the broth and put them in a bowl. Using two forks {or your kitchen aid mixer – rumor has it that works too} shred the chicken. It works best when the chicken is still hot and moist. Right about now is a good time to preheat your oven to 400 degrees Fahrenheit.

DSC_0185

To your now beautifully shredded chicken, add ½ tablespoon cumin.

DSC_0187

½ tablespoon light chili powder.

DSC_0196

1 teaspoon kosher salt.

DSC_0199

1 teaspoon black pepper.

DSC_0205

Mix it all together!

DSC_0209

Halve and de-seed four avocados.

DSC_0225

Lay them out on a parchment paper or aluminum foil lined baking sheet.

DSC_0229

Stuff each avocado with the chicken then bake for about 5 minutes.

DSC_0242

In the meantime, let’s focus on the dreamy cilantro lime coconut milk cream sauce.

DSC_0246

Use a whole can of full-fat coconut milk {make sure you shake it before you open!}.

DSC_0258

Add the juice of 4 small limes.

DSC_0262

DSC_0271

Chop up about ½ cup of fresh cilantro {or more if you really really love cilantro}.

DSC_0275

Stir it all together.

DSC_0302

Pull the avocados out of the oven. Don’t they look good?

DSC_0309

Now we’re going to marry the already too good to be true stuffed avocados with the cream sauce.

DSC_0342

Ta-dah! Drizzle to your heart’s desire.

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.

by

© 2013 Fed & Fit. All rights reserved.

DSC_0311