This is an easy recipe, can be served as a great lunch or brunch option. Packed with vitamin C, protein and good fat, it is a ‘to go snack’ if the chicken is precooked ahead of time. Your husbands and kids will love it if served with oven baked potato wedges or sweet potato fries.
1 smashed avacado
1 egg yolk
4 oz of chicken breasts
6-7 basil leaves
1/4 tsp rosemary
1/2 tsp parsley
1 tsp sesame oil
3 tbsp balsamic vinaigrette for the chicken marination
1/2 tsp of garlic or 1 tsp of garlic powder
Salt to taste
Crushed red chilli pepper to taste
- A) Mayonnaise
Make your own “mayonnaise” with less than half the calories and the fat. Smash one avacado with one egg yolk and mix it with an electric mixture for smooth paste. Mix it till it is smooth with no lumps of avacado. It will be a beautiful pistachio color when done.