This fast chicken dinner, which is ready in just 30 minutes, is a great way to use ingredients you might have in your fridge and pantry. Fresh avocado, cilantro, onion, and lime juice—often left after a taco night—come together to create this irresistible, Mexican-inspired spicy chicken dish. Because you’ll mash up the avocado into a guacamole sauce, this is a good use for overripe avocados. They’re often too mushy for anything other than guacamole or an avocado spread, so put them to good use here. Serve the chicken over seasoned brown rice or on a bed of fluffy quinoa.
How to Make It
Cook brown rice according to package directions. Place tomatillos, cilantro, onion, lime juice, and chile in the bowl of a food processor; pulse until smooth. Add avocado, 1/4 teaspoon salt, and sugar; pulse until smooth. Sprinkle cumin and 1/4 teaspoon kosher salt over chicken. Heat canola oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut into slices. Serve with rice and sauce.
