• Adobo-Rubbed Chicken with Avocado Cream •

Serves 4:

• CHICKEN :

  • 2 tablespoons fresh lime juice

  • 2 tablespoons finely grated lime zest

  • 2 tablespoons finely chopped garlic

  • 2 tablespoons coconut sugar or packed light brown sugar

  • 1 tablespoon chili powder

  • 1 tablespoon ground coriander

  • 1 tablespoon grapeseed oil or sunflower oil

  • 1 pound organic boneless, skinless chicken breasts

  • 1/4 teaspoon fine sea salt

• AVOCADO CREME

  • 2 avocados, peeled and slices

  • 1 tablespoon fresh lime juice

  • 1/4 teaspoon hot sauce, preferably Cholula

  • 1 teaspoon ground cumin

  • 1/4 teaspoon fine sea salt

  • 1/4 cup 1/4-inch diced tomatoes, plus 2 teaspoons for garnish

  • 1 teaspoon chopped fresh cilantro, plus a few sprigs for garnish

Directions:

• Preheat oven to 350° F.

• For the chicken marinade, combine the lime juice and zest, garlic, sugar, chili powder, coriander, and 1 teaspoon of the oil in a medium bowl. Mix the ingredients to form a smooth paste. Add the chicken, turning to coat all over with the marinade. Let marinate at room temperature for 20 to 30 minutes or in the refrigerator for 8 to 10 hours.

• For the avocado creme, combine the avocados, lime juice, hot sauce, cumin and salt in a small food processor and puree until very smooth and lightly whipped. remove from the processor and fold in the tomatoes and cilantro.

• Heat a large ovenproof saute pan over medium heat for 3 minutes. Swirl in the remaining 2 teaspoons oil. Sprinkle 1/4 teaspoon salt all over the chicken, then add the chicken to the pan. Cook until it is lightly browned on the bottom, 2 to 3 minutes. If the pan seems too hot or is smoking, reduce the heat a bit. When nicely browned, use a spatula to flip the chicken, then spoon any remaining marinade over the top.

• Transfer the saute pan to the oven and bake until the chicken reaches an internal temperature of 160°F, 6 to 8 minutes.

• Remove the chicken from the oven and let it cool for 3 minutes or so. To serve, thinly slice the chicken and fan it out on 4 plates. Spoon a dollop of avocado creme on top and garnish with the reserved cilantro sprigs and chopped tomatoes.

• Options: For a vegan version, replace the chicken with a block (14 to 16 ounces) of extra-firm tofu. Place the tofu in a colander in the sink. Place a small bowl on the tofu and set a can of tomatoes or beans inside the bowl. Press for 30 to 60 minutes to remove excess water. Cut the pressed tofu horizontally into 2 thinner slabs, then cut the slabs diagonally into 4 triangles and proceed with the recipe. For a paleo or sugar free version, omit the sugar.