Stuffed Avocados
Author: Kristen Barkley
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1.5 lbs. Chicken Tenders
- 4 Large-Sized Avocados
- 1 can {~14 fl oz) Full-Fat Coconut Milk
- ½ T Cumin
- 1 t Dried Cilantro
- ½ T Chili Powder {light chili powder if you can find it}
- 2 t Kosher Salt
- 1 t Black Pepper
- ½ c Chopped Cilantro
- 1 Small Jalapeño De-Seeded
- 4 Small Limes Juiced
Instructions
- Sautee 4 cloves of garlic with about 1 T olive oil over medium/high heat in a wide-base pan with a fitting lid.
- Once the garlic is browned, either leave in pan or scoop out and discard {leaving behind the now flavored olive oil}.
- Wash, dry, and season the chicken tenders with a pinch of kosher salt.
- Saute each side in the seasoned olive oil over medium/high heat for about 2 minutes.
- Cover the chicken tenders with chicken stock, put the lid on the pan, and simmer for about 20 minutes.
- Remove the tenders from the pan and place in a bowl. Shred using two forks or a stand mixer.
- Preheat your oven to 400 F and line a baking sheet with foil or parchment paper.
- Add the cumin, chili powder, cilantro, 1 tsp of kosher salt, and the black pepper to the shredded chicken. Stir it together.
- Halve and de-seed four avocados. Lay them out on a parchment paper or aluminum foil lined baking sheet.
- Stuff each avocado half with the chicken then bake for about 5 minutes at 400 F.
- For the cream sauce, stir one can of full-fat coconut milk with the lime juice and cilantro and jalapeño and place in food processor.
- After the avocados are finished, pull out of the oven, plate, and drizzle with the cream sauce.
