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.
Serving Size: 4
- 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
- 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:
- Cream from 15-ounce unsweetened coconut milk
- 1 or 2 tablespoons lemon juice
- 1/8 teaspoon sea salt
For preparing Coconut Sour Cream:
- In a medium bowl, whisk together the coconut milk, lemon juice and salt until combined.
- Adjust salt to taste and add more lemon, if desired.
- Refrigerate for about an hour before serving to allow flavors to combine.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.
- 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!