Chicken Guacamole Recipe

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Servings: 1

Ingredients

Cost per recipe $1.18 view details
  • 8 ounce Skinless, boneless chicken breast Salt and freshly grnd black pepper
  • 1/2 c. Diced ripe avocado
  • 1 x Plum tomato, seeded and diced
  • 1 Tbsp. Diced roasted red pepper
  • 1/4 tsp Powdered dry oregano, (if powdered is unavailable, grind in a mortar and pestle)
  • 1/4 tsp Grnd cumin
  • 1 Tbsp. Minced fresh cilantro
  • 1/4 tsp Grated lime zest
  • 1 Tbsp. Fresh lime juice
  • 1/8 tsp Chili paste
  • 3 x Regular-size corn muffins

Directions

  1. Preheat oven to 350 degrees.
  2. Season the chicken breast with salt and pepper, place it in a 12-inch square of tinfoil, and fold edges in tight pleats to seal. Put the square on a baking sheet and cook it in the oven for about 35 min. Remove the chicken from the foil and set it aside to cold.
  3. When cold, dice into 1/4-inch dice.
  4. Combine the chicken, avocado, tomato, red pepper, oregano, cumin, cilantro, lime zest, lime juice, and chili paste in a bowl. Mix together gently - you don't want the mix to turn to mush.
  5. Season to taste with salt and pepper.
  6. Cut each corn muffin horizontally into four 1/3-inch-thick slices.
  7. Cut a circle out of each muffin slice with a 1 1/2 inch-diameter cutter. Leaving the muffin in place, press the chicken guacamole into the top of the cutter, and gently lift off the cutter. Repeat.
  8. Yield: 12 hors d'oeuvres

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 154g
Calories 136  
Calories from Fat 99 73%
Total Fat 10.99g 14%
Saturated Fat 1.59g 6%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 15mg 1%
Potassium 545mg 16%
Total Carbs 10.7g 3%
Dietary Fiber 6.0g 20%
Sugars 2.54g 2%
Protein 2.26g 4%
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