It’s so fun being a part of the Lubbock catering scene. One question I often get asked is “Do you cook for your own family too!?” The answer to that is yes! One of my favorite things about spring is cooking!… Ok, so maybe my favorite thing about every season is cooking. This recipe is one of my all time fave’s and it’s so easy to throw together for the family last minute. So let’s talk about what you’ll need…

4 Boneless, Skinless Chicken Breasts

Garlic Powder

Italian Seasoning

2 Avocados Halved w/ Skin Removed

1 Lemon

4 Tablespoons of Evoo

½ Red Onion Sliced

½ Red Bell Pepper Sliced

1 Small Yellow Squash Chopped

½ Cup Corn Kernels (I like shoespeg corn)

10 Grape Tomatoes Halved

1 Poblano Pepper Chopped

½ Cup Fresh, Whole Basil Leaves

2 Cloves of Garlic

Salt & Pepper

I particularly love all of the veggies and protein you get in with this recipe. It makes me feel like if I’m doing one thing right as a mom today, it’s accomplishing a healthy meal!

Ok so here’s the scoop and the easy part. The hard part is getting the energy to go to the grocery store 😉

For the chipotle seasoning you will mix together the following…

1 tbl of chili powder

1 tsp of garlic powder

1tsp of paprika

1 tsp of oregano ground up (just pinch it between your fingers and rub them back and forth it really brings out the flavor of the herb)

½ tsp of cumin

1 tsp of black pepper

Now take all those veggies and slice them up. Add 2 tablespoons of olive oil and season with the chipotle seasoning. Toss them on a parchment lined baking sheet and roast in a 375 degree oven until they are tender and a little charred – I would say around 15 – 18 minutes. Oh! Don’t forget your timer here… I know how you moms are with multitasking and forgetting the other thing you started.

While the veggies are roasting get you food processor out (or blender) and put the avocado, garlic, basil, and juice of ½ a lemon and pulse until smooth. Here’s a trick if your avocados are not ripe… just add 2 tablespoons of olive oil! Season with salt and pepper to taste… folks, that means taste your food as you go – my favorite part!

Turn the grill onto high and take the seasoned chicken and place on hot grill. Sear both sides maybe 3 to 4 minutes each side. Turn the grill down to medium heat and grill for an additional 5 to 10 minutes or until the internal temperature is 165 degrees.

Now it’s time to build your plate – this recipe can be dairy or non-dairy, totally up to you. I personally love pepperjack cheese so I will top my hot chicken with a slice of pepper jack then take a generous spoonful of avocado cream sauce and spoon it onto your chicken breasts. Next take the roasted veggies and do a heaping spoonful onto your cheesy chicken.

A great additional side dish to this recipe would be black beans or a fresh salad with green chili ranch. This is a protein packed dinner that is also low in carbs and just simply delicious!


With All My Heart & Soul,