Mojo Chicken Avocado Cups
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 - 4 1x
Ingredients
Scale
- 1 tbsp coconut oil, divided
- 3 cloves garlic, minced
- ¼ cup orange juice
- ¼ cup lemon juice
- ½ tsp dried oregano leaves
- ½ lb leftover chopped or shredded chicken
- ½ small onion, sliced finely
- 2 avocados, cut in half with pit removed
- 1 mango, chopped into bite size pieces
- ¼ cup fresh cilantro leaves, chopped
- 1 tbsp lime juice
- Pinch salt
Instructions
- SIMMER: Add ½ tablespoon of the coconut oil to a skillet over low heat and add the garlic. Cook until softened and fragrant, about a minute. Pour the orange & lemon juices into the pan and add the oregano leaves to make the mojo sauce. Turn up the heat enough to bring the juice to a simmer and cook for a few minutes. Pour the mojo from the pan into a jar and set aside for now.
- SOFTEN: Add the remaining ½ tablespoon of the coconut oil to the pan over medium heat. Add the leftover shredded chicken and cook until heated through. Add the finely sliced onion and 4 tablespoons of the mojo sauce, tossing to coat. Turn the heat down to a low-medium and cover the pan. Cook until the onions are softened but still a little crispy, about 6 – 8 minutes. Pour over the rest of the mojo sauce, then remove the pan from the heat and set it aside to rest, still covered, while you get the avocados ready.
- ASSEMBLE: Cut a thin slice of skin from the rounded end of the avocado halves and discard: this will stop them from rolling around on plates! Divide the Mojo Chicken evenly between avocado halves. In a bowl, toss together the mango, cilantro, lime juice and salt. Spoon the mango over the Mojo Chicken Avocado Cups and serve immediately!
Find it online: https://meatified.com/mojo-chicken-avocado-cups/