Chicken in Tomato Chipotle Sauce With Avocado Crema



  • 1 pound boneless, skinless chicken breasts, cut to bite size pieces
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • Olive oil spray
  • 1 teaspoon olive oil
  • 1/2 small onion, sliced
  • 2 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon chipotle pepper in adobo
  • 1 lime, juiced
  • Sat & pepper

Avocado Crema Ingredients

  • 1/4 cup low fat sour cream
  • 1 avocado
  • 2 tablespoons fresh cilantro leaves
  • ½ small jalapeno pepper, seeds removed
  • 1 small garlic clove
  • 1 tablespoon lime juice
  • Salt & pepper


  1. Heat large non-stick skillet over medium high heat.  Spray with olive oil spray, add chicken breasts and brown, 4-5 minutes. Remove chicken from pan and set aside on a plate.
  2. Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, about 3 minutes.  Add garlic and sauté 30 seconds.  Add tomato sauce, chicken broth, cumin, chipotle pepper and adobo sauce, stir and bring to a boil.  Reduce heat to medium low, return chicken to pan, cover and cook 8-10 minutes. Add lime juice.
  3. Meanwhile, to make the avocado cream combine all sauce ingredients in a small blender and process until smooth and uniform in color.
  4. Top with avocado crema.


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