Chicken And Avocado With Sweet Pepper Sauce Recipes

BAKED CHICKEN AND PEPPERS

Steps:

• Place the onions and peppers in the bottom of a 9x13 baking dish.
• Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
• Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
• Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

AVOCADO SMOTHERED CHICKEN

Steps:

• Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
• In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
• Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
• Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

CHICKEN SKEWERS WITH COOL AVOCADO SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large bowl, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken and turn to coat. Cover and refrigerate for 30 minutes. , Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving., Drain chicken, discarding marinade in bowl. Thread meat onto 4 metal or soaked wooden skewers. On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce.

BLACKENED CHICKEN WITH AVOCADO CREAM SAUCE

Steps:

• Bring chicken broth to a boil in a saucepan. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
• Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
• Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.
• Prepare a large skillet with cooking spray and heat over medium-high heat.
• Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.
• Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.

CHICKEN AND AVOCADO WITH SWEET PEPPER SAUCE

Steps:

• In 10-inch nonstick skillet, heat chicken breast, broth, garlic powder, pepper and bell pepper over medium-high heat to boiling; reduce heat. Cover and simmer about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170° F). Remove chicken; keep warm.
• Pour broth mixture into blender; add spreadable fruit. Cover and blend until red peppers are pureed. Slice chicken breasts crosswise. Arrange chicken and avocado slices on plates; top with sweet pepper sauce.

CHICKEN CAKES WITH AVOCADO MANGO SAUCE

Steps:

• In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape in 48 1/2-in.-thick patties. Heat oil in a non stick skillet, frying the patties in batches until a thermometer inserted reads 165°, 3-5 minutes on each side., Meanwhile, place sauce ingredients in a blender; cover and process until smooth. Serve with chicken patties.

CHICKEN IN SWEET PEPPER SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.

SWEET PEPPER CHICKEN

Steps:

• In a large skillet, brown chicken in oil on both sides. Transfer to a 5-qt. slow cooker. Top with mushrooms, onion and peppers. Combine the soups; pour over vegetables., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice.

CHICKEN WITH SWEET CHILI SAUCE

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.