Guac your socks off Chicken and Advocado Cream Sauce
Every once in a while, a recipe comes along that feels like pure magic in the kitchen. This chicken dish, seasoned with our Traditional Warrior’s Blend, is one of those meals. The chicken is juicy and flavorful on its own, but the real star here is the avocado cream sauce a silky blend of ripe avocado, avocado mayonnaise, red onion, fresh lime juice, parsley, a touch of jalapeño, and the bright, citrusy kick of boreal pepper. It’s creamy, zesty, and just the right amount of bold.
To keep things light, I serve it on a bed of zucchini noodles tossed in butter, sea salt, and more boreal pepper. The result? A dish that’s both indulgent and fresh, comforting yet vibrant.
And here’s the best part: when I served this to my mom, she took one bite, set down her fork, and said, “This is the best chicken dish I’ve ever had.” I don’t know about you, but when Mom says something like that, I know the recipe is a keeper.
Guac your Socks off Chicken and Advocado Cream Sauce
Amy
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Calories
104
This dish brings together the best of comfort and freshness. Juicy, grilled chicken is seasoned with our Traditional Warrior’s Blend, infusing it with deep, aromatic spices. The chicken is then crowned with a rich yet refreshing avocado cream sauce made from avocado, avocado mayonnaise or yogurt if you prefer, red onion, lime juice, parsley, jalapeño, and a sprinkle of boreal pepper. The creaminess of the sauce balances the gentle heat of the jalapeño and the citrusy bite of the boreal pepper, creating a flavor that’s both bold and harmonious.
Instead of heavy pasta, the chicken rests on a delicate bed of buttery zucchini noodles, lightly seasoned with our Boreal Pepper Blend and sea salt. This keeps the dish light while still delivering that satisfying, twirl-worthy texture. It’s a fabulous recipe that feels special enough for a dinner party, yet simple enough to make on a weeknight.
Wine Pairing
The creamy avocado sauce and gentle heat from the jalapeño call for a wine that’s crisp, refreshing, and able to cut through richness while complementing the spice. A Sauvignon Blanc is the perfect choice, especially one from New Zealand or California, where bright citrus and herbal notes shine. Its zippy acidity pairs beautifully with the lime and parsley, while its grassy undertones mirror the freshness of the zucchini noodles.
If you prefer red, go with a Pinot Noir. Its light body and subtle berry notes won’t overpower the chicken or avocado cream, making it a graceful companion to this vibrant dish.
Combine mayo, red onion, parsley, jalapeno, lime juice and boreal pepper in a blender and process until smooth
Refrigerate until ready to serve. I like to make this about a hour ahead of time to allow for the flavors to talk.
Zoodles
Preheat the oven to 350 degrees.
Using a spiralizer cut the ends off the zucchini and attach it and crank the blade. You can also use a julienne peeler.
Grease an extra large baking sheet or use non-stick parchment paper.
Arrange the noodles on the sheet in a think layer and sprinkle with sea salt and toss.
Bake for 15 minutes until al dente tender or longer for softer zoodles, no more than 25 minutes.
Using a couple of paper towels, pat the zoodles dry
Toss with melted butter, boreal pepper and salt to taste.
Chicken Breasts
Sprinkle both sides of chicken breasts with about 1 teaspoon each.
Warm up the grill and cook breasts to your preferred temperature or about 8 minutes each side.
Plate
Make a bed of zoodles, place the chicken on top and spoon the sauce.
Recipe Note
Try to use small or medium zucchinis as the larger they are, the more seeds they have.
You can also make the zoodles on the stop top. Just sweat them with salt for abou 20 minutes, rinse and pat dry and saute in a pan for 3-4 minutes and season with salt and pepper.
Came across this company as a unique seasoning for my husband to try out. He decided to try it on our homemade jerky. Did it as a salt and pepper flavor. It's a hit and probably keep it in rotation as a spice for my jerky. I'm glad 😊 i took a chance on this seasoning.
Salmon gets really boring after a while so when I found out this was an option I tried it and it did not disappoint! A teaspoon on a filet and straight into the oven. It could not get an easier.
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