Easy for Entertaining
Chipotle-Avocado Chicken
Sautéed Onion and Squash
Ingredients
- 2 lb bone-in chicken breasts
- 3 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, chopped
- 1 Tbsp adobo sauce
- 2 Tbsp fresh lime juice, divided
- 1 tsp ground cumin
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 Tbsp avocado oil
- 2 avocados, chopped
- 1 large tomato, chopped
- ¼ cup chopped red onion
Instructions
- Use paper towels to grip and remove skin from chicken. Combine garlic, chipotle pepper, adobo sauce, 1 Tbsp lime juice, and cumin; rub all over chicken. Place chicken in a large zip-top plastic freezer bag; chill 8 hours.
- Remove chicken from marinade, discarding marinade. Sprinkle chicken with ¾ tsp each salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium heat 25 to 30 minutes, turning occasionally, or until done. Remove from skillet; keep warm.
- Combine avocados, tomato, onion, 1 Tbsp lime juice, and ¼ tsp each salt and pepper; serve with chicken.
Side Dish Ingredients
- 1 onion, sliced
- 2 zucchini, sliced
- 2 yellow squash, sliced
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp avocado oil
- 2 tsp fresh lime juice
Side Dish Instructions
- Sauté onion, zucchini, yellow squash, salt, and pepper in hot oil in a large skillet over medium-high heat 10 to 12 minutes or until tender, stirring occasionally. Remove from heat; stir in lime juice.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
