Lime and Pepper Chicken with Guacamole
Spring in the Pacific Northwest has been a challenge this year. It's been unusually cold, rainy and overall, pretty dismal for months. So in an attempt to solicit the feelings of warm sunshine and playful days, I made a delicious and colorful chicken entree filled with brightly layered flavors. The entire dish cooks up quickly on the stovetop, using only 1 large skillet, making it perfect for those on land, or aboard ship. No matter what your weather is looking like today, you can enjoy the sunny days of summer with this dish!
Lime and Pepper Chicken with Guacamole
Lime Marinade
1/3 cup fresh lime juice (about 2 limes)
1/4 cup fresh cilantro, chopped
2 green onions, chopped
1 TB extra virgin olive oil
salt & pepper
*optional: 1 packette sugar substitute (Equal, Splenda)
Guacamole
2 medium avocados
1 TB fresh lemon juice (you can use lime instead)
1 TB fresh salsa or picante sauce
salt & pepper
Chicken
4 boneless chicken breasts, cut in half and pounded lightly to 1/2" thickness
1 red bell pepper, finely chopped (yellow or orange peppers would be fine as well)
2 cloves garlic, minced
1/4 cup almonds, preferably sliced, but otherwise chopped
1 TB flour
2 TB extra virgin olive oil (separated)
For the lime marinade, combine all lime juice, cilantro, green onions, oil, and salt in a small bowl. You will use some of this to marinate the chicken, some in the guacamole and the rest as a final dressing, so be sure to not use it all at once.
In a large glass bowl, or in a zip lock bag, combine the chicken with 3 TB of the lime marinade. Refrigerate for at least 10 minutes, or up to 30 minutes.
Heat 1 TB olive oil in a large nonstick skillet. Add the red pepper and cook, stirring occasionally, for about 5 minutes or until the pepper is tender. While the peppers are cooking, in a medium bowl, mash the avocados with 2 TB of the lime marinade. Stir in the lemon juice and salsa. Season with salt and pepper and set the guacamole aside. Once peppers are tender, stir in the garlic and cook for 30 seconds. Place the peppers & garlic in a bowl and toss with the almonds.
Remove the chicken from the marinade and pat dry with a paper towel. Sprinkle flour lightly over both sides of the chicken. Heat the remaining 1 TB olive oil in the large skillet (used for the peppers) over medium high heat. Add the chicken and cook for 5-6 minutes each side, until they are beautifully browned and the juices run clear. Place the chicken on serving plates, topping with the pepper & almonds. Drizzle the reserved marinade (not from the chicken - but what is left in the origional bowl) over each serving. Serve with a hearty dollop of guacamole and extra salt and pepper. Enjoy the flavors of summer!
Lime and Pepper Chicken with Guacamole
Lime Marinade
1/3 cup fresh lime juice (about 2 limes)
1/4 cup fresh cilantro, chopped
2 green onions, chopped
1 TB extra virgin olive oil
salt & pepper
*optional: 1 packette sugar substitute (Equal, Splenda)
Guacamole
2 medium avocados
1 TB fresh lemon juice (you can use lime instead)
1 TB fresh salsa or picante sauce
salt & pepper
Chicken
4 boneless chicken breasts, cut in half and pounded lightly to 1/2" thickness
1 red bell pepper, finely chopped (yellow or orange peppers would be fine as well)
2 cloves garlic, minced
1/4 cup almonds, preferably sliced, but otherwise chopped
1 TB flour
2 TB extra virgin olive oil (separated)
For the lime marinade, combine all lime juice, cilantro, green onions, oil, and salt in a small bowl. You will use some of this to marinate the chicken, some in the guacamole and the rest as a final dressing, so be sure to not use it all at once.
In a large glass bowl, or in a zip lock bag, combine the chicken with 3 TB of the lime marinade. Refrigerate for at least 10 minutes, or up to 30 minutes.
Heat 1 TB olive oil in a large nonstick skillet. Add the red pepper and cook, stirring occasionally, for about 5 minutes or until the pepper is tender. While the peppers are cooking, in a medium bowl, mash the avocados with 2 TB of the lime marinade. Stir in the lemon juice and salsa. Season with salt and pepper and set the guacamole aside. Once peppers are tender, stir in the garlic and cook for 30 seconds. Place the peppers & garlic in a bowl and toss with the almonds.
Remove the chicken from the marinade and pat dry with a paper towel. Sprinkle flour lightly over both sides of the chicken. Heat the remaining 1 TB olive oil in the large skillet (used for the peppers) over medium high heat. Add the chicken and cook for 5-6 minutes each side, until they are beautifully browned and the juices run clear. Place the chicken on serving plates, topping with the pepper & almonds. Drizzle the reserved marinade (not from the chicken - but what is left in the origional bowl) over each serving. Serve with a hearty dollop of guacamole and extra salt and pepper. Enjoy the flavors of summer!
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