Stuffed Avocados with Cilantro (or Parsley) Cream Sauce

By mjohnmeyer

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

Details

Adapted from navywifecook.com

Preparation

Step 1

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