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
Ingredients: (serves: per chicken breast)
+ 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
Directions:
+ 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!
So tell me:
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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Raia Torn says
April 25, 2014 at 11:57 amI’m just beginning to get adventurous with avocados, I’m going to keep this in mind the next time I have some! Thanks for sharing at Savoring Saturdays.
Strength and Sunshine says
April 25, 2014 at 12:16 pmIts fun to experiment with them 😉
Joyce says
April 10, 2014 at 7:41 pmThis looks and sounds so good, and I have everything except that darn smoked paprika I keep seeing these days. Thanks for sharing again on Real Food Fridays, featuring this post tonight.
Strength and Sunshine says
April 10, 2014 at 7:44 pmThanks Joyce! Get that Smoked Pap ASAP! i use it on everything! It is one of my favorite spices and it is so versatile and totally worth the money!
Deborah Smikle-Davis says
April 9, 2014 at 10:51 pmHi Rebecca,
What a delectable way to kick up the flavor of chicken! Thank you so much for sharing this delectable recipe at the Plant-Based Potluck Party Blog Hop!
Strength and Sunshine says
April 10, 2014 at 12:21 am😉
Alison R (@SassyMomChicago) says
April 6, 2014 at 8:43 pmThanks for posting your recipe on this week’s #realfoodrecipes link up! I’m totally making this. Love avocados and chicken. Don’t have any tips for ripening other than waiting until ready to use.
Strength and Sunshine says
April 6, 2014 at 8:47 pmI am so excited for the new linkup 😉 You will totally love this recipe then!
Eva@Whole Food Mom on a Budget says
April 6, 2014 at 4:56 pmI just bought some avocados to try for the first time! I’ve always been afraid of them, too. Guacamole just isn’t appetizing to me. Thanks for linking up to Savoring Saturdays. I’ll give this recipe a try!
Strength and Sunshine says
April 6, 2014 at 5:16 pmHave fun with them! They are not bad once you find good ways to use them…like this 😉
lindsay says
April 5, 2014 at 8:26 pmI actually make this exact recipe with hummus instead of avocado. But since I love avocado I’m going to have to try this immediately.
Strength and Sunshine says
April 5, 2014 at 8:27 pmI love coated chicken in hummus too! This is a winner as well for sure 😉
Sophie at Franglaise Cooking says
April 5, 2014 at 11:25 amI am also quite addicted to avocadoes, so this is a fab one for me 🙂 We ripe them by putting them in a brown bag, on the radiator, works every time!
#recipeoftheweek #tastytuesdays
Strength and Sunshine says
April 5, 2014 at 11:45 amThat’s a good idea, putting them by the heat! I’ll have to try that too 🙂
sprint2thetable says
April 4, 2014 at 9:42 pmI used to hate avocados too! Then I spent a summer in CA and fell in love. Another strategy is to cube and freeze them – they make for a great creamy smoothie! I will also bake with them (like in my scones) or make a soup to have for the week. Once they’re blended and baked, no worries about the browning! Totally trying it as a chicken topper!
Strength and Sunshine says
April 4, 2014 at 10:03 pmI definitely have to try it in a smoothie!
I always just have my container of mashed avocado in the fridge and even though it gets brown the next day, once you mix it up again it turns green, haha!
nourishbymelissa says
April 4, 2014 at 10:20 amOh my yum! My family made avocado stuffed chicken breasts once which was delicious so I can only imagine how good this dish is 🙂
Strength and Sunshine says
April 4, 2014 at 10:27 amO gosh! Avocado stuffed!? That is fabulous!
Honest Mum says
April 4, 2014 at 8:31 amLove this and low carb too! Thanks for linking up to #tastytuesdays
Strength and Sunshine says
April 4, 2014 at 10:12 amFats and protein 😉
Health, Love, and Chocolate says
April 3, 2014 at 12:23 amI have never thought of doing anything like this, but oh my goodness it sounds amazing!
Strength and Sunshine says
April 3, 2014 at 4:02 amYou must try it! It will knock you socks off, haha!!
Jen@Twenty-Something&Starving says
April 2, 2014 at 8:51 pmYum and a half!! This looks outstanding!! I may have to make this the next time my bff comes to visit – we’re equally obsessed with avocado. I only buy 1/week because they’re pretty expensive and I try not to eat a whole one in one sitting lol. I’m usually pretty good and the 1 will last me the week!
Strength and Sunshine says
April 2, 2014 at 9:01 pmThanks Jen 😉 2 seems to be good for me. I don’t think I would get through anymore.
But hey, there is no shame in eating a whole one! Healthy fats rock!
Kim says
April 2, 2014 at 7:44 pmThis looks so good!! I’ve always loved avocados and could eat them every day!! In Texas it was easy to get them most of the time. Now I live in Kansas and it is always hit or miss – and lots of times they are bad. I store mine in the fridge, too!!
Strength and Sunshine says
April 2, 2014 at 8:20 pmThanks love 🙂 My grocery always has tons of perfect ones….just not ripe haha! But hey, I guess the fresher the better right 😉
Heather@PrettyHealthyMostoftheTime says
April 2, 2014 at 7:31 pmWell this is definitely going on my menu plan this week! Weird question, does the avocado lose the green color when you bake it? I’m trying to decide if I can trick my husband into eating avocado
Strength and Sunshine says
April 2, 2014 at 7:37 pmWell it browns on the top from the smoked paprika and being baked, but you still have the green 😉 Just lie!
lovenataliemarie says
April 2, 2014 at 6:34 pmAvocado tastes so good and has so many benefits. It’s perfect.
Strength and Sunshine says
April 2, 2014 at 6:47 pmIt is! The fatty fruit of wonder 😉
Kierston says
April 2, 2014 at 5:19 pmThis looks amazing. I should have bought those avocados yesterday!
Strength and Sunshine says
April 2, 2014 at 5:25 pmYou should have 😉 Always go with your first instinct, haha!
Marina @ Lazy for Diet says
April 2, 2014 at 9:54 amWow, sounds tasty! I love chicken, I love avocado so I surely try to prepare it 😉
Strength and Sunshine says
April 2, 2014 at 10:08 amThanks Marina! They are a perfect match 😉
EatGreatBEGreat says
April 2, 2014 at 8:17 amMmmm…I love avocados, so this recipe is totally up my alley! Delicious!
Strength and Sunshine says
April 2, 2014 at 10:07 amThanks Holly 🙂
Vicky says
April 2, 2014 at 7:00 amI’ve been eating an avocado a day (or at least 1/2 of one) for the last few weeks – just cannot get enough of them. Never tried baking them though — sounds delicious! Once I get to a place that has an oven I’ll be sure to try this – for now just pinning to make later 🙂
Strength and Sunshine says
April 2, 2014 at 7:12 amYou’ve got to try them baked! It is like magic, I’m tellin’ you! Haha 😉
Xiomara @ Parkesdale says
April 2, 2014 at 6:43 amWe go thorough 2 in a week, sometimes more. I grew up eating avocados at every meal so it depends whether my children decide they want some or not! My grandpa would put the avocados in the oven during the day or overnight to ripen them quicker. Pinned your recipe to try it next week!
Strength and Sunshine says
April 2, 2014 at 6:52 amThey are definitively really versatile and I love playing around with them now, trying to find the best way to eat them. Is the oven turned on? How hot?
Kristy @ Southern In-Law says
April 2, 2014 at 5:39 amYuuuumm! This sounds delicious!
I usually go through 2-3 avocados a week at the moment but that’s totally treating them like gold as they are SO expensive here at the moment. The cheapest avocado I’ve bought in the last few months was $2.50 but they are usually about $4! So evil!
Strength and Sunshine says
April 2, 2014 at 5:41 amO my gosh! Why are they so expensive?! Another Australian blogger said the same thing :O
jessielovestorun says
April 2, 2014 at 5:05 amAvocado is one food I just can’t do… which makes me so sad because this recipe looks and sounds delicious! WHY WHY WHY!! Ha Ha
Strength and Sunshine says
April 2, 2014 at 5:14 amIt’s okay! I used to hate them. Like really hate them! That is until about a month ago, now I can’t get enough. But I still get grossed by just eating them plain and cold…ew. But try it this way! It is amazing!