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
Preparation time 28mins
Cooking time 28mins
Adapted from myrecipes.com
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.
Nutritional Information
Amount per serving
Calories: 359
Fat: 17.9g
Saturated fat: 2.7g
Monounsaturated fat: 11.2g
Polyunsaturated fat: 2.6g
Protein: 24.5g
Carbohydrate: 30g
Fiber: 9.7g
Cholesterol: 49mg
Iron: 2mg
Sodium: 558mg
Calcium: 39mg
You'll also love
- Traditional Louisiana Turducken 4.2/5 (14 Votes)
- Baked Salmon on Wild Rice and... 4/5 (11 Votes)
- ROASTED BRUSSELS SPROUTS WITH... 4.3/5 (7 Votes)
- Cherry Almond Scones 4.3/5 (7 Votes)
- Pigs in a Cornfield - Instant Pot 4.1/5 (7 Votes)
- Maja Blanca with Corn and Cheese 4.3/5 (3 Votes)
- Red Grape, Grape Tomato and... 4.4/5 (11 Votes)
Review this recipe