Chicken Guacamole Sliders
“This is a simple dish that anyone can make especially for the busy working professional,” says Chef Chris Haywood. “It’s easy, healthy, delicious and full of flavor.”
- 3 Tablespoons olive oil
- 1 large sweet potato, sliced into 1/4-inch thick circles
- 1 Pound skinless, boneless chicken breast
- 1 Tablespoon Bragg's Liquid Amino or soy sauce
- 1 Tablespoon agave nectar
- 1 Teaspoon garlic, minced
- 2 Tablespoons balsamic vinegar
- 1 large Hass avocado, deseeded
- Juice of 1 lime
- 1/2 Cup prepared fresh salsa
- 1/8 Cup chopped cilantro
In a heated skillet, add 1 tablespoon of olive oil. Allow oil to heat up before adding potato slices and make sure oil covers entire skillet.
Cook sweet potato circles 3-5 minutes on each side until the edges of potato begin to turn dark brown. Set aside to cool.
Wash chicken breasts thoroughly under warm water. Pat dry, then butterfly for uniform thickness around ½ inch thick. Cut and slice chicken pieces to fit the dimensions of your sweet potato.
For chicken marinade, combine Bragg’s Liquid Aminos, agave nectar, 1 tablespoon olive oil, minced garlic, and balsamic vinegar in small bowl. Whisk thoroughly. Add chicken breast pieces and marinade in the refrigerator for a minimum of 30 minutes.
Remove chicken from marinade, then pan fry inside a medium heat skillet with 1 tablespoon of olive oil. Sear the chicken breast for 4-6 minutes on each side until brown. Set aside.
For guacamole, combine the avocado, fresh salsa, lime juice, and cilantro. Salt and pepper to taste.
Assemble sliders by adding piece of chicken onto one piece of sweet potato, then guacamole. Add top sweet potato piece. Continue this process until all sweet potato pieces are used.