Recipe Description:
Healthy avocado mixes perfectly with the complex flavors of mole for this delicious, creamy sauce. Pour over chicken, greens and baked tortilla squares for a beautiful layered dish that will impress at lunch or dinner. And skip the guilt! Fiber-containing foods like avocados, help provide a feeling of fullness but with fewer calories.
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Servings:
- Recipe serving size: 2 cups
- Number of servings:
Ingredients:
- 4 tsp. cocoa powder, unsweetened
- 3/4 tsp. ground cinnamon
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1/8 tsp. garlic powder
- 12 oz. chicken tenderloins
- 3 Tbsp. rice vinegar
- 2 Tbsp. plus 1 tsp. avocado oil, divided
- 2 1/4 tsp. honey
- 3/4 tsp. fresh lime juice
- 2 (6-inch) corn/wheat blend tortillas
- 2 ripe, fresh avocados, halved, pitted, and peeled
- 6 cups romaine lettuce leaves, chopped
- 2 oz. Cotija cheese, crumbled
Instructions:
- Combine cocoa powder, cinnamon, coriander, cumin, and garlic powder in a small bowl. Reserve 1 tsp. of this spice mixture. Place remaining spice mixture in a shallow dish and coat chicken tenderloins. Cover and refrigerate for 20 minutes.
- Meanwhile make the dressing. In a small glass measuring cup, whisk together rice vinegar, 2 Tbsp. avocado oil, honey, and lime juice. Mixture will thicken slightly, set aside.
- Preheat oven to 375oF. Position one rack in the center and one in the bottom.
- Cut tortillas into ½-inch squares. Place squares in a shallow bowl and toss with ½ tsp. of avocado oil. Add reserved spice mixture and toss with fork to distribute. Spread squares on a rimmed baking sheet.
- Remove chicken from refrigerator. Brush bottom of a shallow baking dish with remaining avocado oil and place chicken in a single layer in the dish.
- Put tortilla squares on the lower rack and chicken in the center rack of the oven. Bake tortillas for 5 to 7 minutes; remove when lightly brown and crisp; set aside.
- Bake chicken for 10 to 15 minutes until chicken reaches an internal temperature of 165oF. Remove chicken to clean cutting board and cut into 1/2-inch pieces.
- While chicken is cooking, preheat grill pan (or skillet) over medium high heat. Add avocado halves, cut side down and cook 5 to 7 minutes until warm and slightly browned. With wide spatula, remove avocado halves from pan to clean cutting board and slice into 4 sections each.
- Evenly divide lettuce between four dinner plates and top lettuce with 4 slices of avocado. Divide chicken and tortilla squares between plates. Drizzle with dressing and sprinkle with Cotija cheese.
Notes & Tips:
Option to bake chicken in advance.
Nutrition Facts
4 servings per recipe
Serving Size 1 serving (285g)
| Amount Per Serving | ||
|---|---|---|
| Calories | 420 | |
| % Daily Value* | ||
| Total Fat 26g | 33% | |
| Saturated Fat 6g | 30% | |
| Trans Fat 0g | - | |
| Polyunsaturated Fat 3g | - | |
| Monounsaturated Fat 14g | - | |
| Cholesterol 75mg | 25% | |
| Sodium 350mg | 15% | |
| Total Carbohydrate 23g | 8% | |
| Dietary Fiber 9g | 32% | |
| Total Sugars 4g | - | |
| Includes 3g Added Sugars | 6% | |
| Protein 27g | 54% | |
| Vitamin D 0.1mcg | 0% | |
| Calcium 210mg | 15% | |
| Iron 2.3mg | 15% | |
| Potassium 910mg | 20% | |
| Vitamin A 1920mcg | 210% | |
| Vitamin C 10mg | 10% | |
| Vitamin E 2.1mg | 15% | |
| Vitamin K 88mcg | 70% | |
| Thiamin 0.4mg | 30% | |
| Riboflavin 0.4mg | 35% | |
| Niacin 10.8mg | 70% | |
| Vitamin B6 1mg | 60% | |
| Folate 195mcg DFE | 50% | |
| Vitamin B12 0.5mcg | 20% | |
| Pantothenic Acid 2.4mg | 50% | |
| Phosphorus 430mg | 35% | |
| Magnesium 85mg | 20% | |
| Zinc 2.3mg | 20% | |
| Selenium 31mcg | 60% | |
| Copper 0.3mg | 35% | |
| Manganese 0.4mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
