It's that time of year again, Avocado Season and we're all trying to incorporate it into our lunches. So here's an idea!
If you're trying to #mealprep and need an idea for a healthy, satisfactory but quick lunch idea then you're at the right place. I'm going to give you two recipes - the mashed avocado-potatoes and the chicken breast on the side to go with it.
Of course you can switch it up a bit with sauteed shrimp maybe or have the avocado mash as dip with chips! Up to you.
Here's what's great about mixing the avocado and potatoes together. No butter required!
The avocado's monounsaturated fatty acids is the perfect replacement for the fat that the butter adds.
Some other benefits to Avocados are:
High in Potassium
Vitamins K, C, B5, B6 and E can all be found in avocados.
Fiber Loaded
Contains powerful Antioxidants
Their fat content can help you absorb nutrients from plant food
Promotes Heart and Kidney Health
So What Do You Need For The Mashed Avocado-Potato?
To serve 2 persons:
1/4 Avocado
3 Potatoes (Replace with Sweet Potatoes for a healthier option)
*Note: You always want a higher potato to avocado ration to maintain the texture. However if you're an #avocado lover well - Drop that avocado all in! But you're gonna lose the creamy texture :(
Salt
Black Pepper
Oregano
Garlic Powder
Optional - Cheese (I haven't used it in this but if you'd like to grate some and add it generously)
Instructions:
Wash, peel and chop potatoes into cubes and boil until soft.
Cut your 1/4 Avocado slice and cube as well.
Strain potatoes when finished and mash together with avocado.
Add salt, black pepper, oregano and garlic powder to taste.
Literally that's it!
Now For The Chicken:
Use 1 chicken breast per person.
1 Boneless Chicken Breast
Salt
Black Pepper
Garlic Powder
Paprika
1 Fresh Lime
2 tablespoons Olive Oil
2 cloves of garlic
Instructions:
Squeeze lime juice onto chicken in a bowl and let sit for 3-5 minutes.
Rinse with warm water thoroughly.
Place chicken breast on a paper towel on a cutting board, fold over chicken and press. This is to dry the meat well of excess water.
Remove paper towel after.
On one side sprinkle salt, black pepper, garlic powder and paprika and rub with your fingers into the meat.
Flip over and do the same on the other side.
Allow chicken to marinate for a while.
*Note: If you're meal prepping, stop here. Place into a Ziploc bag and place into refrigerator overnight.
In a skillet, heat oil on medium high. When oil is hot, add your 2 cloves of garlic to each side of the pan, and place your chicken breast in the middle. It does not sit on top of the garlic. The garlic is there strictly for aromatic purposes and drawing the flavor out into the oil.
After about 1 minutes, turn over onto the other side and cover the skillet. Reduce heat to low-medium and let meat sit for approximately 10 minutes without touching.
Then turn over again and remove pan from heat. Cover the skillet and let sit for 5 minutes.
Remove from the pan, and serve. You can cut it into slices just by placing it on a cutting board, slicing it up or shredding it and then placing into your bowl.
Voila! Lunch :)
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