Avocado-Corn Chowder with Grilled Chicken
If you have around 28 minutes to spend in the kitchen, Avocado-Corn Chowder with Grilled Chicken might be a spectacular gluten free and dairy free recipe to try. This recipe serves 4. This main course has 372 calories, 23g of protein, and 19g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. If you have lime wedges, garlic clove, chicken breast, and a few other ingredients on hand, you can make it. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert. It will be a hit at your The Fourth Of July event. If you like this recipe, take a look at these similar recipes: Avocado Chicken Corn Chowder, Grilled Corn, Chicken and Bacon Beer Chowder, and Grilled Chicken And Corn Salad With Avocado And Parmesan.
Instructions
Peel and coarsely chop 1 avocado; place in a blender.
Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth.
Place in freezer to chill while chicken cooks.
Heat a grill pan over medium-high heat.
Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Place chicken in pan; cook 4 minutes on each side or until done.
Remove chicken from pan; rub chicken with cut sides of garlic halves.
Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro.