Fitness Food Friday: Avocado-Corn Chowder with Grilled Chicken

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Meet the Author:

Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at sarahpersonalchef@gmail.com. Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!

Avocado-Corn Chowder with Grilled Chicken

(serves 4)

Avocado is brilliant in pureed soups. It’s natural, healthy, and goes velvety smooth in the blender. This dish is perfect on cold fall days and also refreshing on hot summer days when served as a chilled soup.

Grocery list:

2 Avocados

1 1/2 cups of orange juice

1/2 cup of water

1 teaspoon of honey

1 teaspoon of Kosher or sea salt

1/2 teaspoon of black pepper

12 ounces skinless-boneless chicken breasts

1 teaspoon olive oil

Garlic clove cut into half

1 1/2 cups of canned corn or I like to use fresh kernels (about 3 ears)

2 red bell peppers chopped

Handful of chopped green onions

1 lime cut into wedges

Handful of fresh cilantro coarsely chopped

Peel and chop 1 avocado and place in a blender. Add the following: 1/2 cup of water, orange juice, honey, 3/4 teaspoon of salt, 1/4 teaspoon of black pepper. Blend until smooth.

Heat a grill pan over medium heat. Brush the chicken with oil; now sprinkle with salt and pepper. Place the chicken in a pan and cook for 4 minutes on each side or until done. Remove the chicken from the pan and rub the chicken with garlic halves.

Let chicken stand for 10 minutes. Cut or shred into bite sized pieces.

Place the chowder into a soup pot, add chicken to chowder. Heat until warm

While it is warming peel and dice remaining avocado, corn, bell pepper and onion.

Garnish the dish with cilantro and lime wedges

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