Chicken Adobo with Avocado, Grapefruit and Slaw

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Chicken Adobo with Avocado, Grapefruit and Slaw
Serving Size:6|Prep Time:20minutes|Cook Time:10minutes
Chicken Adobo with Avocado, Grapefruit and Slaw

Ingredients

Vinaigrette/Marinade
  • 1 tablespoon chipotle chiles in adobo
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 pinch coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken breasts 3-4 ounces each
  • freshly ground black pepper
  • 1 tablespoon olive oil
Salad
  • 1 bunch watercress
  • 1/4 bunch cilantro
  • 2 cups large green cabbage grated on a large-hole grater
  • 1/2 carrot grated on a large-hole grater
  • 1/2 cup jicama grated on a large-hole grater
  • 1 cup cherry tomatoes halved
  • 1 small poblano chile seeded and slivered, optional
  • 1 15 ounce can low-sodium chickpeas drained
  • 2 avocados
  • 1 grapefruit
  • juice of 2 limes
  • pinch salt
  • freshly ground black pepper

Directions

Print Recipe
  1. Place chipotle chiles in bowl of a blender or food processor fitted with metal blade and process to a smooth purée with the oil, mustard, vinegar, salt and pepper, pulsing to combine the ingredients thoroughly.
  2. Brush some of the vinaigrette over the chicken breasts and marinate for ½ hour, or overnight.
  3. Combine the watercress, cilantro, cabbage, carrot, jicama, tomatoes, optional chile, and chickpeas in a bowl. Reserve.
  4. Halve, remove the seed and skin from the flesh of the avocados. Cut into 6 wedges each.
  5. Peel the grapefruit, halve and cut each half into 6 slices.
  6. Heat a pan over medium-high heat. Add the 1 tablespoon of olive oil and place the chicken in the pan. Cook for about 10 minutes, turn and lower the heat to medium and cook for about 10 minutes or when the internal temperature reaches 165°F.
  7. Arrange the cooked chicken on a serving platter leaving room for the salad in the center. Toss the vegetables with the vinaigrette and mound in the center of the platter. Arrange the avocados and grapefruit on the platter between the chicken pieces. Squeeze the lime juice over the entire dish, sprinkle with a pinch of salt and pepper, and serve.

Chef's Narrative

Vibrant flavors and nutrient-packed vegetables make this quick-to-prepare meal a treat to create.

Recipe Substitutions

Try this with grilled shrimp, salmon, or pork tenderloin.
Nutrition Facts:
Total Calories Per Serving: 490, Total Fat: 34g, Saturated: 5g, Trans Fat: 0g, Sodium: 260mg, Potassium: 976mg, Carbohydrate: 27g, Dietary Fiber: 10g, Protein: 25g
Allergens:
N/A

Directions

Print Recipe
  1. Place chipotle chiles in bowl of a blender or food processor fitted with metal blade and process to a smooth purée with the oil, mustard, vinegar, salt and pepper, pulsing to combine the ingredients thoroughly.
  2. Brush some of the vinaigrette over the chicken breasts and marinate for ½ hour, or overnight.
  3. Combine the watercress, cilantro, cabbage, carrot, jicama, tomatoes, optional chile, and chickpeas in a bowl. Reserve.
  4. Halve, remove the seed and skin from the flesh of the avocados. Cut into 6 wedges each.
  5. Peel the grapefruit, halve and cut each half into 6 slices.
  6. Heat a pan over medium-high heat. Add the 1 tablespoon of olive oil and place the chicken in the pan. Cook for about 10 minutes, turn and lower the heat to medium and cook for about 10 minutes or when the internal temperature reaches 165°F.
  7. Arrange the cooked chicken on a serving platter leaving room for the salad in the center. Toss the vegetables with the vinaigrette and mound in the center of the platter. Arrange the avocados and grapefruit on the platter between the chicken pieces. Squeeze the lime juice over the entire dish, sprinkle with a pinch of salt and pepper, and serve.

Chef's Narrative

Vibrant flavors and nutrient-packed vegetables make this quick-to-prepare meal a treat to create.

Recipe Substitutions

Try this with grilled shrimp, salmon, or pork tenderloin.
Nutrition Facts:
Total Calories Per Serving: 490, Total Fat: 34g, Saturated: 5g, Trans Fat: 0g, Sodium: 260mg, Potassium: 976mg, Carbohydrate: 27g, Dietary Fiber: 10g, Protein: 25g
Allergens:
N/A

Ingredients

Vinaigrette/Marinade
  • 1 tablespoon chipotle chiles in adobo
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1 pinch coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 boneless, skinless chicken breasts 3-4 ounces each
  • freshly ground black pepper
  • 1 tablespoon olive oil
Salad
  • 1 bunch watercress
  • 1/4 bunch cilantro
  • 2 cups large green cabbage grated on a large-hole grater
  • 1/2 carrot grated on a large-hole grater
  • 1/2 cup jicama grated on a large-hole grater
  • 1 cup cherry tomatoes halved
  • 1 small poblano chile seeded and slivered, optional
  • 1 15 ounce can low-sodium chickpeas drained
  • 2 avocados
  • 1 grapefruit
  • juice of 2 limes
  • pinch salt
  • freshly ground black pepper
 

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