Monday, July 8, 2013

Stuffed Avocados with Cilantro (or Parsley) Cream Sauce

'Stuffed Avocados with Cilantro (or Parsley) Cream Sauce'
Source: Adapted from Fed and Fit


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


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.


1 Year Ago Today:


No comments:

Post a Comment

All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife