Chip-free “nachos” with chili-lime chicken and guacamole

You will need:

2 ripe avocados

3 cloves garlic

1 yellow onion

3/4 cup sliced grape tomatoes

salt and pepper

1 small lemon

1 small lime

1 small bunch cilantro

1 split chicken breast, boneless

1 Tbsp coconut oil

1/2 Tbsp grape seed oil

1 large yellow pepper

1 large orange pepper

chili pepper

Mince all of the garlic. Set half of it aside for the chicken and place half of it in the guacamole bowl. Slice two avocados and mash into a bowl. Add 1/4 yellow onion (diced small) and the juice from the lemon. Mash it all together, then add the tomatoes. Season with salt and pepper.

Meanwhile, heat coconut and grape seed oil in a frying pan. Slice the remaining yellow onion (3/4 of the onion) and add to the oil (with a pinch of salt). Rinse the chicken and pat it dry. Sprinkle with chili powder (for color). Add the chicken to the pan and shake it around so it doesn’t stick. Cook until well done on both sides. Turn down the heat and let it finish cooking on low while you prepare the plate.

Core and slice peppers as shown. Chop cilantro and place in a bowl with the juice and zest from 1 lime and about 1 tsp chili powder. When the chicken is done, slice the chicken into bite sized pieces and add chicken and fried onions to the cilantro and lime. Top the peppers with the chicken mixture. Serve with guacamole.

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