Skillet Chicken in Tomato-Chipotle Sauce with Avocado Crema

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

chicken latin

YIELD: 4 SERVINGS

COURSE: Dinner

CUISINE: Mexican

A quick Mexican-inspired chicken dish, made in the skillet with a smoky-spicy tomato-chipotle sauce topped with an avocado-sour cream sauce.

2 1 pound total boneless, skinless chicken breasts, halved

¾ teaspoon kosher salt

½ teaspoon cumin

Freshly ground black pepper, to taste

Olive oil spray

1 teaspoon olive oil

½ small onion, sliced

2 garlic cloves, minced

½ cup tomato sauce

½ cup low sodium chicken broth

1 tablespoon chipotle pepper in adobo

Juice of ½ lime

2 tablespoons chopped cilantro

subheading: Avocado Sauce:

¼ cup low fat sour cream

1 ounce avocado

2 tablespoons fresh cilantro leaves

½ small jalapeno pepper, seeds and membrane removed

1 small garlic clove

1 tablespoon lime juice

⅛ tsp kosher salt

Freshly ground pepper, to taste

1 tablespoon water, as needed

Directions at skinnytaste.com

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