Avocado Chicken & Rice

It seems like all I do these days since I've retired is cook and eat, eat and cook. You know the game, rinse and repeat. I complain that I've gained about 20lbs since I retired in March but yet I've done nothing about it. I have a free gym membership and although the gym is less than 10 minutes away I can never seem to get my lazy behind in the car to go to the gym to workout. I do however find myself getting in my car to go to the nearest Sonic for late night shakes. While I don't have any "junk" food in my house, we don't do sodas, chips and cookies, and I still miss breakfast on most days, I do however make up for it around lunch and dinner times. I eat more than my fair share and it is surely catching up with me. One of my favorite meal that I just love making is Avocado Chicken and Rice. I grew up in the Caribbean where avocados were in abundance and we ate it with almost everything. We had an avocado tree in the backyard and I couldn't wait for them to ripen so I could have fresh avocado. I remember my mom would bake bread every Friday, and there was nothing better than a nice warm slice of bread with avocado smeared on. It was amazingly delicious! If you love avocados as much as I do, I think you're going to love my Avocado Chicken and Rice recipe. You may also check out my Tuna Avocado Salad or Avocado Egg Salad recipes which are also amazing.


Here is what you'll need:
Ingredients

2 cups cooked rice (I used brown rice)
1 cup cooked chicken, cubed
2 cups fresh spinach leaves, packed
1 medium size onion, chopped
1/2 cup vegetable broth
2 garlic cloves, crushed
Juice of 2 small lemons (about 1 1/2 tablespoons)
2 ripe avocados
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
5-6 fresh basil leaves, finely sliced (optional)


Directions

In a large skillet, heat the olive oil over medium heat and cook the onion until translucent, about 4-5 minutes. Add the garlic and cook a minute more.


Turn the heat down to low, add the vegetable broth, chicken, spinach, salt and pepper and cook for 2-3 minutes or until the spinach is just wilted. Remove from heat.



In a separate bowl, peel and core the avocados and scoop the flesh out. Squeeze the lemon juice over the avocados and mash with a fork until smooth.


Add the avocado mixture to the chicken and rice and mix until thoroughly combined. This works best with a spatula.


Taste and adjust seasonings and add in some fresh basil, if desired.

Serve immediately.

Store any leftovers in an airtight container and completely flatten the top, so that air only reaches the top layer. This will help keep the rest of it from turning brown.


I hope you're able to make this easy and quick meal. It's simply delicious!