Chili Chicken with Avocado Sauce
Spice up your dinner routine with this zesty Chili Chicken with Avocado Sauce! Tender chicken breast is coated in a bold blend of chili powder, paprika, cumin, and garlic, then perfectly seared for a smoky, flavorful crust. The star of the show is the creamy avocado sauce, made with ripe avocados, zesty lime juice, fresh cilantro, and Greek yogurt for a luscious, tangy finish. Ready in just 35 minutes, this recipe is ideal for busy weeknights yet impressive enough for guests. Serve it with rice, tortillas, or a crisp salad for a vibrant, healthy meal that’s as delicious as it is easy. Perfect for anyone craving a mix of spice, freshness, and creamy indulgence, this dish is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 pieces ripe avocados
- 1 tablespoon lime juice
- 2 tablespoons cilantro leaves
- 2 tablespoons Greek yogurt
- 2 tablespoons water
- 1 teaspoon minced garlic
Instructions
Begin by preparing the chicken. Slice each chicken breast horizontally to create thinner pieces for even cooking (optional). Pat the chicken pieces dry with paper towels.
In a small bowl, mix together the chili powder, paprika, garlic powder, onion powder, cumin, salt, and black pepper to create the seasoning blend.
Rub the seasoning blend evenly over both sides of the chicken pieces.
Heat the olive oil in a large skillet over medium-high heat. Once hot, place the chicken in the skillet and cook for 4-5 minutes on each side, or until the chicken is fully cooked and has a nice sear. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside to rest.
While the chicken rests, prepare the avocado sauce. Scoop the avocado flesh into a blender or food processor.
Add lime juice, cilantro leaves, Greek yogurt, water, and minced garlic to the blender. Blend until smooth, adjusting the consistency with additional water if needed. Taste and season with salt to your liking.
To serve, slice the chili chicken into strips and plate. Drizzle the avocado sauce generously over the chicken or serve it on the side as a dip.
Garnish with extra cilantro leaves if desired and serve warm. Pair with steamed rice, tortillas, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 2216 mg | 96% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 2.8 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2488 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
