You know I had to make it official. I shared my love for this quick fix dinner two weeks ago and have posted numerous photos of it on Instagram. You can say I am obsessed, you can say I am green goodness lover, your can say I have been inspired by the Paleo gods. Well maybe not, but I feel pretty Paleo whenever I eat this. Chicken = huge protein, avocado = huge fats! Totally Paleo right? 😉 But did you know that I still cry a little inside whenever I eat animal protein? I do. I know I am a horrible semi-vegan. To many labels, not enough time. Let’s move on, shall we?
So I buy 2 or 3 Avocados a week now. Isn’t that crazy considering I always hated them and was kind of scared of them too? Well not anymore obviously. I am sure my obsession will wind down eventually just like all my other food obsessions, i.e. plantains, dandelion root tea, pumpkin. Not saying I don’t still love all these foods and still eat them often, I am just sure I will find a new food to be totally obsessed with! Anyway, my grocery never has ripe avocados! It is rather irritating. Sometimes I can find maybe one that will be good in a day or two, but other wise they are all so hard, bright green, and nowhere near ripe. But then a few days later when they get ripe, they are all ripe at the same time, ah! So I usually end up putting some in the fridge and they stay perfectly fine until I am ready to use them thank goodness! Wasting and avocado would be blasphemous! But no worries in my kitchen since I go through them rather quickly now, especially with this chicken recipe up my sleeve 😉 It is really a non-recipe recipe, I don’t have specific amounts to give you since I just throw it together and make just one chicken breast for myself at a time. However, it’s not complicated so don’t worry!
Smokey Avocado Coated Chicken
+ 1 Chicken Breast (or more)
+ About 1/4 Cup Mashed Avocado
+ About 1/2 Tsp Smoked Paprika
+ About 1/4 Tsp Crushed Red Pepper
+ About 1/8 Tsp Onion Powder
+ About 1 Tsp Dried Parsley
+ Preheat oven to 350°F.
+ Place a trimmed and cleaned Chicken breast on a foiled and lightly oiled backing sheet. Next spread the avocado mash all over the top of the chicken. Make it think and lovely, get your hands dirty! Then sprinkle on the smoked paprika over the top evenly as well as the red peppers and parsley.
+ Bake the chicken in the oven for about 40 minutes or until thoroughly cooked.
If you don’t like avocado, believe me, you will after you taste this! Avocado tastes so extraordinary after it is baked! It must do something to the fat and releases all this wonderful mouth-watering flavor.
I have also always been a ketchup eater when I had chicken. Well this is so full of flavor that you do not need ketchup or any tip for that matter. The “dip” is right on top of your chicken and it is o so yummy!
How many avocados do you go though in a week?
Any strategies for quickly ripening an avocado? They say to place them in a brown paper bag with a banana or a few apples and the avocado will ripen pretty quick. I haven’t tried it, but it sounds intriguing.
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Healthy Vegan Fridays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Whole Food Fridays, Real Food Recipe Roundup!*
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