When I was searching for new summer recipes, I came across this gem. I have had mango guacamole before, but never blueberry guacamole. Now, I am wondering why! Blueberries are low in calories, but packed with health protecting anti-oxidants. While avocados offer healthy fat, B Vitamins, as well as Vitamins E and K. This recipe uses it as a topper for grilled chicken. Enjoy!
Grilled Chicken with Blueberry Guacamole adapted from www.barsandbellinis.com
Serves: 6, Prep Time: 40 minutes, Cook Time: 15 minutes
ingredients
MARINATED CHICKEN
6, boneless skinless chicken breasts
1.5 cups of plain Greek Yogurt
2 limes
1 tablespoon of cumin
1 teaspoon of Himalayan sea salt, optional
2 cloves of garlic
1 teaspoon of chili powder
1 chipotle pepper
1/2 teaspoon chipotle sauce
BLUEBERRY GUACAMOLE
5 avocados
1 cup of blueberries
2 limes
1 bunch of cilantro, chopped
2 jalapenos, seeds and membrane removed and finely diced
Salt and pepper for seasoning
directions
In a blender or food processor, add Greek yogurt, juice of two limes, cumin, salt, garlic cloves, chili powder, chipotle pepper and chipotle sauce and blend or process for 30 seconds to 1 minute. Combine chicken and Greek yogurt marinade in a ziploc bag or large bowl and allow to marinate for 30 minutes to 4 hours. While chicken is marinating, cut avocados in half, remove the seed, and scoop into a large bowl. Add blueberries, cilantro, jalapenos, and juice of two limes and mix with a fork. Refrigerate until ready to serve. Heat grill to high heat. Remove chicken from Greek yogurt marinade and grill until chicken reaches an internal temperature of 165 degrees (about 5-8 minutes per side). Serve with Blueberry Guacamole. Pair with fresh or grilled vegetables and corn on the cob.
“The present moment, where you are, what you are doing is perfect and miraculous.” -Mastin Kipp
Be Well ~Meg @REJOOVwithMeg
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