Avocado-Corn Chowder with Grilled Chicken

By Reen

Cooking Light 2011

Ingredients

• 2 ripe avocados, divided
• 1 1/2 cups water
• 1/2 cup fresh orange juice
• 1 teaspoon honey
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon ground red pepper (optional)
• 12 ounces skinless, boneless chicken breast
• 1 teaspoon olive oil
• 1 small garlic clove, cut in half
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1 cup chopped red bell pepper
• 1/3 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 4 lime wedges

Details

Servings 4

Preparation

Step 1

1. Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.
2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges