Chicken And Avocado With Sweet Pepper Sauce Recipes

AVOCADO SMOTHERED CHICKEN

Steps:

• Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
• In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
• Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
• Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

AVOCADO CHICKEN STIR-FRY

Steps:

• In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
• Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any.
• Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.

CHICKEN IN SWEET PEPPER SAUCE

Steps:

• Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in butter on both sides until no longer pink. Stir in the broth, wine or additional broth and yellow pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced by half. Stir in the tomato and cilantro.

CHICKEN AVOCADO PIZZA RECIPE BY TASTY

Steps:

• In a small/medium jar, mix olive oil, minced garlic, salt, black pepper, oregano, and chili flakes together.
• Shake it well, and save it in refrigerator for later.
• NOTE: Refrigerate left over garlic sauce. It lasts for up to one week
• Pre-heat the oven at 425ºF (220ºC).
• Oil spray the flat baking pan, roll out the pre-made pizza crust, if it's needed, use a rolling pan to make the crust equally flat on the pan.
• Spread garlic sauce on pizza crust, place down sliced fresh mozzarella, sliced chicken breasts (cooked) and sprinkle diced onions.
• Bake it in the oven for 25-30 minutes until the cheese melts and the crust become golden brown.
• Take the pizza out and place down sliced avocados, and some grape tomatoes.
• Enjoy!

SPICY AVOCADO CHICKEN

Steps:

• Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
• Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.

CHICKEN AND AVOCADO WITH SWEET PEPPER SAUCE

Steps:

• In 10-inch nonstick skillet, heat chicken breast, broth, garlic powder, pepper and bell pepper over medium-high heat to boiling; reduce heat. Cover and simmer about 10 minutes or until juice of chicken is clear when center of thickest part is cut (170° F). Remove chicken; keep warm.
• Pour broth mixture into blender; add spreadable fruit. Cover and blend until red peppers are pureed. Slice chicken breasts crosswise. Arrange chicken and avocado slices on plates; top with sweet pepper sauce.

SAUTEED CHICKEN WITH PEPPERS AND AVOCADO SALSA

Steps:

• Mix first 6 ingredients in small bowl. Season with salt and pepper.
• Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven for 15 minutes.
• Heat oil in large nonstick skillet over high heat. Season chicken with salt and pepper. Add chicken and bell peppers to skillet; sauté until chicken is cooked through, about 5 minutes. Place 1 warm tortilla on each of 4 plates. Divide chicken and pepper strips among tortillas. Top each serving with some avocado salsa and nonfat plain yogurt.

CHICKEN WITH SWEET PEPPERS

Steps:

• Dry chicken pieces thoroughly. Heat oil in a large heavy skillet or casserole and brown the chicken pieces a few at a time over high heat. Set chicken aside as it is browned.
• Reduce heat and add the onions, garlic, green pepper and red pepper. Saute until tender but not brown. Stir in the lemon juice and wine.
• Return the chicken to the pan, baste with the juices, add the bay leaf and season lightly with salt and pepper. Cover and allow to simmer until the chicken is cooked through, about 30 minutes.
• Transfer the chicken to a heated platter and cover to keep warm. Boil down the pan juices until reduced by about one-third, then whisk in the butter bit by bit to thicken the sauce. Taste and reseason if necessary.
• Spoon the sauce over the chicken, sprinkle with parsley and garnish with lemon slices.

CHICKEN AND AVOCADO, WITH GRAPES

Steps:

• Dredge chicken in flour that has been seasoned with salt and pepper.
• Heat oil in skillet and brown chicken on both sides. Remove; add onion, garlic and green pepper and saute until onion is soft. Return chicken to skillet with tomato, raisins and wine. Reduce heat, cover and cook about 10 minutes, until chicken is tender. If sauce begins to thicken too much, add a little water. Season to taste.
• If grapes are not seedless, halve and seed.
• Peel and cut avocados into chunks. Add grapes and avocados to skillet; cover and heat two or three minutes, until avocado and grapes are hot.
• Sprinkle lightly with cinnamon and serve.

CHICKEN IN CREAMY AVOCADO SAUCE

Steps:

• Pound chicken to 1/2 inch thickness.
• Heat oil in a large skillet.
• Sprinkle chicken with cumin, salt, and cayenne pepper.
• Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side.
• Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes.
• Transfer chicken to serving platter; keep warm.
• Cook juices in skillet over high heat until thickened, about 2 minutes.
• Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended.
• Pour over chicken.
• Serve over hot cooked linguine.

CHICKEN WITH PEACH-AVOCADO SALSA

Steps:

• For salsa, in a small bowl, combine peaches, avocado, red pepper, onion, basil, lime juice, hot sauce, lime zest, 1/4 teaspoon salt and 1/4 teaspoon pepper., Sprinkle chicken with remaining salt and pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, about 7-9 minutes longer. Serve with salsa.

CHICKEN WITH AVOCADO SAUCE

Steps:

• Mix 2 Tbsp. each dressing and salsa until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of chicken breasts with dressing mixture. Refrigerate 30 min. to marinate.
• Meanwhile, cook rice as directed on package, using 1-1/2 cups water and omitting the salt.
• Remove chicken from marinade; discard marinade. Cook chicken in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add tomatoes to skillet; cook 3 min. or until tomatoes start to burst, stirring frequently.
• Blend avocado with remaining dressing, remaining salsa and 1/4 cup cilantro in blender until smooth, gradually adding remaining water if necessary until sauce is desired drizzling consistency.
• Add remaining cilantro to rice; mix well. Top with chicken and avocado sauce.

CHICKEN IN SWEET AND HOT PEPPER SAUCE

Steps:

• Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
• Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
• Add the milk and chicken stock.
• Then add the chicken and stir, add the zucchini a few minutes later.
• Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
• In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
• Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
• Sprinkle the rest of the basil on top together with the pine nuts.
• Serve.