Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
653
Calories
37g
Protein
43g
Fat
38g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cloves garlic, finely chopped
- ½ Cup unsalted butter, divided
- ½ Cup whipping cream
- ½ tsp finely chopped orange zest
- 2 Tbsp orange juice
- 1 Tbsp lime juice
- 1 Tbsp lemon juice
- 1 California avocado, pureed
- ¼ tsp salt (+ as needed)
- 6 (about 6 ounces each) boneless, skinless chicken breast halves
- Black pepper
- 6 each lemon, lime, and orange slices
- =
Directions
1
Sauté garlic in 1 teaspoon butter until soft but not colored, about 2 minutes.
2
Stir in cream.
3
Heat to a simmer, stirring frequently; do not boil.
4
Stir in orange zest, juices, avocado, and 1/4 teaspoon salt. Keep warm.
5
Melt remaining butter.
6
Brush chicken with butter.
7
Season chicken with salt and pepper.
8
Bake at 450 degrees F until chicken is browned and just firm to the touch, about 15 minutes.
9
Serve each breast with 1/4 cup avocado sauce, garnish with a slice of each citrus fruit.
Recipe sourced from
fandom