Chicken Skillet with Spicy Tomato Sauce and Avocado Cream – Phase 3

Want some delicious recipe to spice up your night? Try our Chicken Skillet with Spicy Tomato Sauce and Avocado Cream! Topped with your favorite smoky-spicy chipotle paired with avocado sour cream sauce to make a blending sweet and spicy flavor.

Chicken Skillet with Spicy Tomato Sauce and Avocado Cream - Phase 3

Serving Size: 4

INGREDIENTS:

  • 2 (1 pound total) boneless, skinless chicken breasts, halved
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cumin
  • Freshly grounded black pepper, to taste
  • Olive oil spray
  • 1 teaspoon olive oil
  • 1/2 small onion, sliced
  • 2 garlic cloves, minced
  • 1/2 cup tomato sauce or 28 ounce of crushed tomatoes
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon chipotle pepper in adobo
  • Juice of ½ squeezed lime
  • 2 tablespoons chopped cilantro

    AVOCADO SAUCE:

  • 1/4 cup coconut sour cream (see below for instructions)
  • 1 ounce avocado
  • 2 tablespoons fresh cilantro leaves
  • ½ small jalapeno pepper, seeds and membrane removed
  • 1 small garlic clove
  • 1 tablespoon lime juice
  • 1/8 tsp sea salt
  • Freshly ground pepper, to taste
  • 1  tablespoon water, as needed

Coconut Sour Cream:

For preparing Coconut Sour Cream:

  1. In a medium bowl, whisk together the coconut milk, lemon juice and salt until combined.
  2. Adjust salt to taste and add more lemon, if desired.
  3. Refrigerate for about an hour before serving to allow flavors to combine.
  4. Depending on the coconut milk you buy, your sour cream might end up a little grainier than dairy sour cream. You can also strain it through a fine sieve if you want it extra smooth.

DIRECTIONS:

  1. Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness.  Season both sides with ¼ teaspoon salt and pepper.
  2. Heat large non-stick skillet over medium high heat.  Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each.  Remove chicken from pan and set aside on a plate.
  3. Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender.  Add garlic and sauté 30 seconds more.  Add tomato sauce, chicken broth, ½ teaspoon salt, cumin, chipotle pepper and adobo sauce, stir and bring to a boil.  Reduce heat to medium low, return chicken to pan, cover and cook 8 to 10 minutes more or until chicken is cooked through. Add lime juice.
  4. Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.
  5. To serve: Top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.

Note: You can topped it with quinoa or wild rice to complete your meal!

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