| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 22g | 4g | 23g |
| sugars | fibre | protein | salt |
| 5g | 7g | 39g | 2.3g |
There’s something extraordinarily soothing about the mingling of flavors, cultures, and ingredients in my Mexican Chicken with Avocado Leaves recipe. Steeped in tradition and robust, hearty flavors, I find myself fixated on the alchemy that occurs when the spices, chicken, and avocado intertwine. A dish that marries the heartiness of Mexican cuisine with the creamy richness of avocado, it’s a testament to the possibilities that emerge when cross-pollination happens in food.
A Tantalizing Fusion Of Flavors
While the majority of my culinary experiences center around my Pacific Northwest upbringing fused with my Japanese heritage, I also love exploring flavors from other cultures. This love has led me to create my Mexican Chicken with Avocado Leaves, a recipe that delivers a taste-explosion with each bite.
Resembling Mexican dishes like pollo en mole, this fusion enthralls the senses with the sharpness of jalapenos, the smoky sweetness of paprika, the subtle heat of chili powder, and the aromatic allure of cumin. The dish’s magic lies in the avocado leaves, whose nuances of anise provide a never-seen-before dimension to chicken dishes. Roasted, spiced chicken enveloped with these aromatic leaves results in an enthralling, hearty dish that is as nutritious as it is delicious.
Health In Each Bite
Not only does this recipe offer an unforgettable gastronomic experience, but it also brings many health benefits to the table. Chicken provides high-quality lean protein that keeps you satiated. Avocados are a good source of dietary fiber and pack healthy fats necessary for optimal health. Additionally, they are packed with numerous essential vitamins and minerals.
Also, spices included in this recipe, like garlic and chili powder, have been linked to various health benefits, including improved heart health and immune system support. Health Line confirms that garlic has been shown to combat common cold and might even reduce blood pressure. The antioxidants in paprika may also provide a health boost. Lastly, the fiber-rich black beans deliver significant amounts of iron and protein.
My Mexican Chicken with Avocado Leaves not only stands tall on its own but also pairs beautifully with a host of dishes. Consider it alongside a vibrant, tangy Jalapeno Lime Coleslaw or a light, fresh Quinoa Salad. The vivacious colors and vibrant flavors of these pairings will surely bring a fiesta to your dining table!
What You’ll Need
- 6 chicken breasts
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1 bell pepper, diced
- 2 jalapenos, seeds removed (optional)
- 1 cup corn kernels
- 1 can (15 ounces) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 2 tomatoes, chopped
- 1 cup chicken broth
- 2 avocados, peeled and diced
- 6 avocado leaves
- Fresh lime juice from 2 limes
- Fresh cilantro leaves, for garnish
Method
Step One
Season chicken breasts generously with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side. Remove chicken from skillet and set aside.
Step Two
In the same skillet, add the minced garlic, chopped onion, diced bell pepper, and jalapenos (if using). Cook until vegetables are softened, about 5 minutes.
Step Three
Stir in corn kernels, black beans, ground cumin, paprika, chili powder, and oregano. Cook for another 5 minutes until everything is well mixed and heated through.
Step Four
Add the chopped tomatoes and chicken broth to the skillet. Bring the mixture to a simmer. Return the chicken breasts to the skillet, placing them on top of the vegetable mixture. Cover the skillet and let everything simmer together for about 20 minutes, or until the chicken is cooked through.
Step Five
While the chicken is cooking, prepare the avocados. Peel and dice the avocados. Toss them in a bowl with the lime juice to prevent them from browning.
Step Six
When the chicken is cooked, remove the skillet from the heat. Place one avocado leaf on each chicken breast, then spread the diced avocados on top.
Step Seven
Garnish each chicken breast with fresh cilantro leaves. Serve the Mexican Chicken with Avocado Leaves hot, with a side of rice or tortillas if desired. Enjoy!
