Chipotle Chicken with Avocado Cream Sauce
1 package Crescent Foods Chicken Tenders
2 tablespoons ground Chipotle
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon ground cayenne
½ teaspoon kosher salt
2 tablespoons fresh lime juice
2 tablespoons grape seed oil, separated
½ ripe avocado
2 tablespoons fresh cilantro
¼ cup fresh lime juice
2 tablespoons water
1 clove garlic
¼ teaspoon kosher salt
½ tablespoon fresh jalapeno
2 cups cooked brown rice
½ cup chopped tomatoes
1 cup black beans
½ cup corn kernels
Sliced jalapenos, cilantro leaves, microgreens for garnish
For the Avocado Cream Sauce:
For the bowl:
In a large bowl, combine Crescent Foods Chicken tenders, ground chipotle, ground garlic powder, ground cumin, ground cayenne, salt, lime juice, and 1 tablespoon grape seed oil. Toss until chicken tenders are well coated in seasoning
Allow Crescent Foods Chicken tenders to marinate in the refrigerator for a minimum of 30 minutes.
Heat remaining 1 tablespoon of grape seed oil in a skillet on medium heat. Place chicken tenders in the skillet and cook 3-4 minutes on each side.
To make your avocado sauce, place avocado, cilantro, lime juice, garlic, jalapeno, water and salt in a blender and blend until smooth. You may wish to add more water for a thinner sauce.
Assemble your bowl by laying chicken atop the rice, beans, corn, tomatoes. Drizzle with avocado cream sauce.
Chipotles are smoked dried jalapenos. I purchased the chipotles whole, and used a coffee grinder to make the ground chipotle powder. The chipotle powder gives a beautiful red color to the chicken!