A very spicy chicken breast, tempered by an avocado-peach compote. A great Summer meal.
Minutes to Prepare: 10
Minutes to Cook: 25
Number of Servings: 2
Ingredients
2, one-pound boneless, skinless Chicken Breasts
1 T. Olive Oil
1 T. Black Pepper (fresh ground best)
1 T. powdered Cayenne Pepper
1 T. Salt
COMPOTE:
2 Haas Avocados
1 Large Chopped Red Onion
2 Medium chopped Peaches (incl. skin)
Tips
Chicken can be very spicy when grilled this way, but the avocado compote cuts the heat considerably. Adjust spices based on your tolerance.
Optional: top with a wedge of lime, which can be squeezed into compote just before dining.
Serve with summer side dishes, such as corn and/or salad (pictured).
Directions
Lightly coat both sides of chicken with olive oil. Rub in black pepper, salt, and cayenne on both sides and grill over medium-high heat. Turn several times, re-coating with spice mixture each time.
While chicken is cooking, mash two avocados in a bowl, add onions and peaches, and mix thoroughly. Do not chill or heat.
When Chicken is done cooking, place mound of avocado-onion-peach compote on top of chicken.
Makes 2 servings for other people, 1 big one for us.
Nutritional Value (assuming it is eaten as ONE serving):
Calories: 1750
Total Fat: 76.4 g (but its the good kind..)
Cholesterol: 440.0 mg
Total Carbs: 70.1 g
Dietary Fiber: 33.2 g
Protein: 195.2 g
