Chipotle Chicken with Avocado Cream

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  • Each serving
  • 470 cal
  • 23g fat (5g sat)
  • 120mg chol
  • 930mg sodium
  • 28g carb
  • 6g fiber
  • 38g protein


  • 1 tablespoon high-heat oil
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • Salt and pepper, to taste
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 2 canned chipotle chiles in adobo sauce, minced
  • 2 (14-ounce) cans diced tomatoes
  • 3 tablespoons lime juice, divided
  • 2 tablespoons brown sugar
  • 1/4 cup chicken stock or water, as needed
  • 1 ripe avocado, split and pitted
  • 1/2 cup plain yogurt or sour cream
  • 1/4 cup chopped fresh cilantro
  • Cooked brown rice, for serving


Heat oil in a heavy pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook chicken, in batches if necessary, until browned, about 7 minutes; transfer to a plate.

Reduce heat to medium and add onions; cook until soft, about 7 minutes. Stir in garlic, cumin, chili powder and chiles. Cook until fragrant, about 1 minute.

Return chicken to the pot and add tomatoes, 2 tablespoons lime juice and sugar. Add enough stock or water to cover chicken. Bring to a simmer, cover, and cook until chicken is cooked through, about 15 minutes.

Meanwhile, prepare avocado cream by combining avocado, yogurt or sour cream, remaining 1 tablespoon lime juice, salt and pepper in a food processor. Pulse until smooth (or mash by hand).

Serve chipotle chicken with chopped cilantro, avocado cream and brown rice.

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