Ingredients
4
boneless skinless chicken breasts (6 oz each)
1
tablespoon olive oil
1
teaspoon ground cumin
1
teaspoon ground coriander
1/4
teaspoon salt
1
cup plain 2% Greek yogurt
2
tablespoons lime juice
3
tablespoons water
1
avocado, pitted, peeled
1
clove garlic, finely chopped
1
bunch cilantro leaves (about 2 cups)
3
to 4 tablespoons water
1/8
teaspoon salt
3
cups hot cooked rice
2
tablespoons chopped fresh cilantro
Preparation
Heat oven to 325°F.
Pat chicken dry. In medium bowl, toss Spice-Dusted Chicken ingredients until chicken is evenly coated.
Heat 10-inch ovenproof skillet over medium-high heat. Sear chicken in skillet, top side down, 4 to 5 minutes, until browned and easy to turn, then turn over and immediately transfer skillet to oven. Roast chicken 15 to 20 minutes or until instant-read thermometer inserted into thickest part of chicken reads 165°F.
Meanwhile, in blender or food processor, add Creamy Avocado Sauce ingredients. Cover; blend on high speed until completely smooth; adding additional water 1 tablespoon at a time until sauce is desired consistency. Set aside.
Serve each chicken breast with rice and sauce. Sprinkle with cilantro.
