Chicken Guacamole Sliders

Chicken Guacamole Sliders
Staff Writer
Injoyfoodfitness.com

“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.”

— Chef Chris Haywood of Injoyfoodfitness.com

Click here to see 10 Amazing Chicken and Avocado Recipes

4
Servings
321
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
16g
23%
Sugar
3g
3%
Saturated Fat
11g
46%
Cholesterol
132mg
44%
Carbohydrate, by difference
4g
3%
Protein
40g
87%
Vitamin A, RAE
12µg
2%
Vitamin B-6
1mg
77%
Calcium, Ca
26mg
3%
Choline, total
128mg
30%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
44mg
14%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
310mg
44%
Selenium, Se
34µg
62%
Sodium, Na
403mg
27%
Water
91g
3%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.