Hey ChristyFit Friends!
Take your next meal to interesting territory with a new spin on the traditional avocado.
Try this recipe tonight or test it out for the weekend. And for an extra kick for the adults, add a glass of Pinot Noir.
Recipe and portion ranges are below!
Teriyaki Chicken with Avocado Fries and Roasted Green Peppers
- If you prefer a non-alcoholic side beverage, fill a wine glass with zero calorie sparkling water and a wedge of lime or Zevia zero-calorie grape soda
- This meal is listed in portion ranges so please pick a portion that works best for you.
- 3-6 ounces organic boneless, skinless chicken tenders
- 1/2-2 tbsp teriyaki sauce without additives or preservatives
- 1-2 cups organic green bell peppers
- 1-2 tsp olive oil
- 1 avocado
- 1 egg
- 1 cup gluten-free or original panko breadcrumbs
- Dashes of sea-salt
- Dashes of pepper
- 1-2 tbsp avocado oil mayonnaise (optional)
- 3-6 jalapeño peppers (optional)
Instructions for chicken:
Pre-heat oven to proper specifications (approx. 350*F-400*F).
Place thin slices of chicken on a pan and bake for 25 min or until lightly browned turning chicken over at the half-way point and spreading teriyaki sauce lightly on top of recently turned side.
Return to oven for the remaining time or until remaining side is also lightly browned.
Instructions for Avocado Fries (Makes 1-2 servings):
Meanwhile, pre-heat oven to proper specifications (approx. 360*F-400*F)
Slice avocado in half and remove the pit and skin.
Slice avocado into 1/4 inch slices and set aside.
Beat 1 egg in small bowl and set aside.
Place breadcrumbs in separate bowl.
Season avocado slices with salt and pepper and dip in egg and then breadcrumbs, ensuring each piece is completely coated.
Then, place avocado slices in your oven of choice and cook for 10 min or until fries are brown and crispy.
Top fries with avocado oil mayo and/or jalapeño peppers for additional flavor.
Instructions for Bell Peppers:
In a pan on medium to medium high heat, add olive oil, bell peppers, salt and pepper.
Stir occasionally until peppers are tender and lightly browned.