Sour Cream Avocado Chicken

So this past week I stuck to my BBC meals once again. This time around it was spicy tuna potato cakes with veggies, chicken marsala with quinoa and chicken alfredo with brown rice and broccoli pilaf. I think the chicken alfredo was most definitely my favorite. After sticking to these meals, I have lost a total of five pounds. Due to having to take some time off from work, I received a smaller check and unfortunately wasn’t able to order meals for this coming month.  But I am very happy with the results and I believe it was definitely worth the investment. So this coming week I’m going to use what I learned from BBC which is cooking smaller portions, making gluten free recipes, and above all, making it interesting. One dish that I’ll be making for Monday and Tuesday is sour cream avocado chicken with Brussels sprout coleslaw. For this I will be using the raw frozen chicken tenders from HEB. You can get a big bag of these for $9.00. For this recipe you’re going to grill two chicken tenders with olive oil and Tone’s coconut lime seasoning. The coconut lime seasoning is absolutely delicious with its sweet zesty flavor. It also pairs well with the way the avocado is prepared which I’ll explain next. So for the avocado spread you’ll need two avocados, three garlic cloves, two tablespoons of sour cream and one lemon. Once you’ve pitted your avocados, you’re going to toss them into a food processor, or any type of blender will work just fine, along with the sour cream, three garlic cloves and the lemon’s juice. You can also add a pinch of salt to enhance the flavor. Once it’s blended to a smooth creamy consistency, you’re going to spread it on top of your cooked chicken tenders. For the Brussels sprout coleslaw, what you’ll need is about five Brussels sprouts, depending on much you want to make, raisons, chopped almonds, Dijon mustard, white wine vinegar and salt. Once you’ve chopped up your Brussels sprouts, you’re going to mix them with about half a cup of raisons, two table spoons of white wine vinegar, half a cup of chopped almonds, and I’ve always just eye-balled the Dijon mustard until it seems like a good amount. As long as the coleslaw is covered with the Dijon mustard once you’ve mixed all the ingredients, you should be good. Just a pinch of salt and viola! Your meal is ready to be devoured. This is a delicious wholefood recipe that’s rich in flavor, yet guilt-free. I will be sharing more recipes from this coming week on my next blog so stay tuned.