Ingredients

The following ingredients have 4 Servings
  • 2 avocados
  • 12 oz jar of roasted peppers (- drained)
  • 2 cloves garlic (- peeled)
  • 1 pound boneless skinless chicken thighs
  • 1 tbsp avocado or olive oil
  • 1/2 red onion (- peeled and diced)
  • 2 cups mushrooms (- sliced)
  • 6 cups greens ((spinach, kale, etc.))
  • Salt and pepper

Instruction

  • First make roasted pepper sauce by placing 1 avocado, the peppers, garlic cloves and a pinch of salt and pepper into a food processor. Blend until smooth and place in refrigerator to chill.
  • Season chicken with salt and pepper on both sides. Heat a large skillet over medium heat and add avocado oil. Once hot, add chicken to cook, about 4-5 minutes per side.
  • While the chicken is cooking, cut up onion, mushrooms, and greens.
  • Once the chicken is cooked through, remove from skillet and place on a cooking board to rest.
  • Add onion to skillet and cook for 3-4 minutes, stirring frequently until onions begin to soften. Add mushrooms and cook until they start to soften, another 2-3 minutes. Add greens and cook until they begin to wilt, about 1-2 minutes. Remove from heat.
  • Slice chicken into bite-sized pieces and mix with veggies.
  • Serve in bowls and top each bowl with 1/2 avocado and a generous amount of roasted pepper sauce.