Submitted by: Melissa Adams
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Servings: 4
This was a quick recipe my husband and I threw together. It has a drizzle of Saracha sauce and I am not sure if that is allowed on BD.
1 tbsp. extra virgin olive oil
20 oz. chicken breast, skin-on
2 avocado
1/2 white onion
4 bell pepper, any color
1 c. spinach
1 clove garlic
1 honey, raw
1 hot pepper sauce
1 tsp. black pepper
sea salt to taste
Dice the onion and peppers and throw into bowl. Cook the diced garlic and olive oil for 1 min on medium heat then add onions and peppers. Cook the onion and peppers until onion almost clear then add spinach and sauté until spinach is wilted. Set this aside.
Cut each avocado in half, peel, and take out seed. This will create 4 servings of avocado. Dice chicken and separate into 4 5oz servings. Separate veggie mix into 4 servings. Cut each 1/2 avocado length wise then add a serving of veggie mix on top of avocado. Add 5oz serving of chicken on top of veggie mix then drizzle lightly with honey and Saracha sauce.
The taste is a sweet and spicy mix! You can substitute the Saracha sauce for a more organic hot sauce.
Email
Print
