Stuffed Avocados with Cilantro (or Parsley) Cream Sauce

Photo by Mercedes J.
Adapted from navywifecook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from navywifecook.com

Ingredients

  • 1

    lb shredded chicken

  • 4

    medium avocados

  • 1

    can coconut milk (14 oz)

  • 1/2

    tablespoon Cumin

  • 1/2

    tablespoon chili powder

  • 2

    teaspoon Salt

  • 1

    teaspoon black Pepper

  • 1/2

    cup chopped cilantro (or parsley)

  • 4

    small limes, Juiced

Directions

1. Heat oven to 400 and line a baking sheet with foil. 2. In a large bowl mix the cumin, chili powder, 1 teaspoon of salt, and the black pepper with the shredded chicken. 3. Halve and de-seed the avocados. Lay them out on the foil lined baking sheet. 4. Stuff each avocado half with the shredded chicken then, bake for about 5 minutes. 5. Meanwhile, prepare the cream sauce...stir the can of coconut milk with the lime juice and cilantro. 6. Serve avocados with sauce drizzled over top. navywifecook.com

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