Skillet Chicken in Tomato-Chipotle Sauce with Avocado Crema

Skillet Chicken with Chipotle and Tomatoes

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

Skillet Chicken with Chipotle and Tomatoes

I served this over cilantro-lime rice using trader joe’s frozen brown rice instead of white, but it would also be great over cilantro-lime cauliflower for a lower carb option. I used the leftovers the next day and made a big taco style salad over chopped greens with avocado, tomatoes and shredded Pepper Jack cheese!

Skillet Chicken in Tomato Chipotle Sauce With Avocado Crema

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

Ingredients:

  • 2 (1 pound total) boneless, skinless chicken breasts, halved
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • Freshly ground black pepper, to taste
  • 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
  • Juice of ½ lime
  • 2 tablespoons chopped cilantro

    Avocado Sauce:

  • 1/4 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
  • 1/8 tsp kosher salt
  • Freshly ground pepper, to taste
  • 1  tablespoon water, as needed

Directions:

  1. Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness.  Season both sides with ¼ teaspoon salt and pepper.
  2. Heat large non-stick skillet over medium high heat.  Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each.  Remove chicken from pan and set aside on a plate.
  3. Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender.  Add garlic and sauté 30 seconds more.  Add tomato sauce, chicken broth, ½ teaspoon salt, 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 to 10 minutes more or until chicken is cooked through. Add lime juice.
  4. Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.
  5. To serve: Top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.

Nutrition Information

Yield: Serves 4, Serving Size: 4 oz chicken w sauce, 2 tbsp crema

  • Amount Per Serving:
  • Smart Points: 3
  • Points +: 5
  • Calories: 199
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 90mg
  • Sodium: 495mg
  • Carbohydrates: 7g
  • Fiber: 2g
  • Sugar: 3g
  • Protein: 26g