shredded chicken and avocado with cilantro-lime cream

May 9, 2013

great method here.


pan-fry garlic cloves in olive oil.

add a pound of salted “chicken tenders” (boneless skinless chicken) to the pan.

sear on medium high for 1-2 mins. flip. sear another 1-2 mins.

cover chicken with broth (veg or chicken) and simmer (that means turn the heat to med-low) 18-20 mins.

shred with two forks, clamping hold of the chicken with one fork and shredding with the other. (it’s easy! i promise)

preheat oven to 400.

to shredded chicken, add 1/2 T cumin, 1/2 T chili powder, a t salt, and a t of black pepper.

halve avocados.

stuff with chicken and bake 5 mins.

top with lime cilantro cream:
combine a can of coconut milk, the juice of four two small limes, and a half-cup of fresh finely chopped cilantro.


adapted from fed and fit


Smells great. I don’t have chili powder, so I just used cumin, coriander, chipotle powder, cayenne powder, salt, and pepper.

Well, this is the first time I’ve ever cooked an avocado. between the coconut milk, the chicken, and the avocado, it’s actually TOO rich. i hoped the lime and cilantro would lighten it up enough, but it just didn’t.

the texture is awesome.

if you’re craving a deep-fried bacon-wrapped grilled cheese sandwich, or a sandwich with mozarella sticks, french fries, chicken fingers, and marinara sauce, this might be an acceptable substitute.

Is this the light spring meal I was hoping for?

I did turn this recipe into a phenomenal chicken salad, though!

One comment

  1. Can something actually be TOO rich?

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