Holy Guacamole Soup with Grilled Lemon-Jerk Chicken recipe
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Ingredients
- 1 cup fresh lemon juice 1 tablespoon extra-virgin olive oil 1 clove garlic, minced salt and freshly cracked black pepper to taste 2 (10 ounce) skinless, boneless chicken breast halves 1 tablespoon Jamaican jerk seasoning 1 large lime, juiced 2 tablespoons extra-virgin olive oil 1 small red onion, diced, divided 3 large cloves garlic, minced 4 ripe avocados, chopped, divided ½ cup fresh squeezed orange juice 1 tablespoon chicken bouillon (such as Knorr®) 1 ½ cups hot water 2 limes, juiced 3 ears fresh sweet corn kernels 2 Roma tomatoes, chopped 1 ½ cups chopped fresh cilantro 1 cup shredded Cheddar cheese 1 jalapeno chile, chopped
Nutrition Info
- 851.2 caloriescarbohydrate: 53.2 gcholesterol: 117 mgfat: 55.8 gfiber: 19.5 gprotein: 46.8 gsaturatedFat: 14.1 gservingSize: -sodium: 719.6 mgsugar: 12.2 gtransFat: : -unsaturatedFat: : -
Directions Holy Guacamole Soup with Grilled Lemon-Jerk Chicken
Directions
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Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.
Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken, marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.
Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.
Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.
Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes, blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.