no joke, i'm in love with mexican food and i know sis does too. i can't pinpoint what makes me adore it so much - it's like every bite encompasses heavenly mexi goodness and each new morsel is better than the last...
maybe it's the hot spices that get me going!
or the cool avocado!
or the creamy cheese and sour cream combination!
but clearly it's because me and the mexi food makers share the same philosophy on chips - and that philosophy is they should always be bottomless.
anyway, whatever it is, i can't get enough of my favorite cuisine.
the other day, like most days, i was already thinking about dinner halfway into my morning. on top of that, my belly was craving all the flavors described above. so i came up with this snazzy quick-fix mexi meal. i call it...
sis's grilled chicken with avocado cream sauce and stuffed tomatoes
the other day, like most days, i was already thinking about dinner halfway into my morning. on top of that, my belly was craving all the flavors described above. so i came up with this snazzy quick-fix mexi meal. i call it...
sis's grilled chicken with avocado cream sauce and stuffed tomatoes
ingredients:
2 chicken breasts
s&p - just eye it
evoo
chili powder - just eye it
garlic powder - just eye it
1 large avocado
1/4 cup sour cream
2 tbsp. light mayo
handful of cilantro
zest and juice of 1 lime
2 beefsteak tomatoes
1 package of zatarain's black beans & rice (i'm telling you...no one does rice & beans like them)
shredded cheddar cheese
directions:
cook rice according to package. cut tops off tomatoes and scoop out insides. turn upside down on paper towel so remaining juices come out.
toss some s&p, garlic powder, avocado, sour cream, mayo, cilantro, lime zest, and lime juice into a food processor. blend together until smooth and creamy.
hit grill pan with evoo. combine s&p, chili powder, and garlic powder in small bowl. rub over chicken breast and grill on high heat for 5-6 minutes per side (depending on size). the high heat will ensure a toasty brown, yummy crust to your chicken.
while chicken is cooking, scoop rice into tomatoes and top with cheese. broil for 2-3 minutes until cheese until it reaches gooey perfection.
when plating, scoop a generous amount of the avocado sauce over warm chicken breast.
olé!
2 chicken breasts
s&p - just eye it
evoo
chili powder - just eye it
garlic powder - just eye it
1 large avocado
1/4 cup sour cream
2 tbsp. light mayo
handful of cilantro
zest and juice of 1 lime
2 beefsteak tomatoes
1 package of zatarain's black beans & rice (i'm telling you...no one does rice & beans like them)
shredded cheddar cheese
directions:
cook rice according to package. cut tops off tomatoes and scoop out insides. turn upside down on paper towel so remaining juices come out.
toss some s&p, garlic powder, avocado, sour cream, mayo, cilantro, lime zest, and lime juice into a food processor. blend together until smooth and creamy.
hit grill pan with evoo. combine s&p, chili powder, and garlic powder in small bowl. rub over chicken breast and grill on high heat for 5-6 minutes per side (depending on size). the high heat will ensure a toasty brown, yummy crust to your chicken.
while chicken is cooking, scoop rice into tomatoes and top with cheese. broil for 2-3 minutes until cheese until it reaches gooey perfection.
when plating, scoop a generous amount of the avocado sauce over warm chicken breast.
olé!
and believe me...it was just as good as it looks. the next night, i ate another tomato as an appetizer while waiting for MZ to get home. hehe.
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