Happy Spring! Yesterday in Bloomington on the first day of spring we experienced the best and worst spring has to offer–in the morning, rain, wind, and 45 degrees, followed by 60 degree temperatures and sunny skies in the afternoon. Today is supposed to be much of the same. And while rain is not my favorite thing ever, I must admit that I prefer it to snow and certainly prefer it to ice. Whether winter will make another appearance before summertime arrives is a mystery, but one thing that is not a mystery is how wonderful my new favorite way of preparing grilled chicken is! I realize I have new favorites all the time, but this recipe is just fabulous. You have got to try it. We loved the contrast between the slightly spicy chicken and the creamy avocado sauce, bursting with fresh flavors. Serve it with a bright, fruity spinach salad and welcome spring tonight!
Ginger Chicken with Avocado [from Eat Cheap but Eat Well by Charles Mattocks]
- 4 boneless skinless chicken breast halves [~1 pound]
- 1 tablespoon ground ginger
- 1 teaspoon ground cumin
- 1 medium avocado, peeled and diced
- 1/4 cup nonfat plain yogurt or sour cream
- 1 tablespoon fresh cilantro, chopped
- 2 teaspoons lime juice
- 1 clove garlic, minced
Mix together ginger and cumin and rub over chicken. Cook in a hot skillet with oil or on the grill [we used our George Foreman] until the juices run clear and internal temperature reaches 160 degrees.
While chicken is cooking, prepare the avocado sauce. In the bowl of a food processor, combine avocado, sour cream/yogurt, cilantro, lime juice, and garlic. Puree until smooth. Spoon sauce on top of chicken and enjoy.
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