Avocado with Chicken
8 oz boneless skinless chicken breast, 250 g
cut in strips
1 avocado, peeled, pitted and sliced 1
1 tbsp freshly squeezed lime juice 15 ml
3/4 cup low-sodium chicken stock 175 ml
1. Arrange chicken in a steamer basket fitted over a saucepan of boiling water. Cover and steam for 10 to 15 minutes, until chicken is no longer pink inside. Transfer to a cutting board and cut into 1-inch (2.5 cm) pieces. Let cool.
2. Transfer to blender and add avocado, lime juice and stock; puree on high speed to desired consistency.
3. Make ahead: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
FOR OLDER KIDS
Serve as a dip with baked whole wheat tortilla wedges.
8 oz boneless skinless chicken breast, 250 g
cut in strips
1 avocado, peeled, pitted and sliced 1
1 tbsp freshly squeezed lime juice 15 ml
3/4 cup low-sodium chicken stock 175 ml
1. Arrange chicken in a steamer basket fitted over a saucepan of boiling water. Cover and steam for 10 to 15 minutes, until chicken is no longer pink inside. Transfer to a cutting board and cut into 1-inch (2.5 cm) pieces. Let cool.
2. Transfer to blender and add avocado, lime juice and stock; puree on high speed to desired consistency.
3. Make ahead: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.
FOR OLDER KIDS
Serve as a dip with baked whole wheat tortilla wedges.