It’s the perfect time to try a spicy health kick for dinner. This avocado jalapeno chicken will have you dreaming of warmer days in the middle of winter.

All ingredients can be found at a local grocery store.

Materials:

Food processor or blender

Stove

Oven

Pan

Baking sheet

Ingredients:

Two chicken breasts

Half bag of Brussel sprouts

2 sweet potatoes

1 lime (1.5 total for full recipe)

Sauce:

1 small avocado

¾ cup of plain, nonfat, Greek yogurt

1/3 cup cilantro

½ lime

½ jalapeno

Seasonings:

pepper

garlic salt

Olive oil

Butter

Directions:

1. Preheat oven to 400 degrees fahrenheit.

2. Halve the brussel sprouts, place on baking sheet, drizzle with olive oil, salt and pepper. Place in oven for 20 to 25 minutes or until crisp.

3. In a food processor (or blender if that’s all you have) put avocado, yogurt, cilantro, lime juice and jalapeno in to make the sauce. Blend until smooth, and add small amounts of water (tablespoon at a time) to reach your preferred consistency.

a. TIP: Jalapeno seeds add heat, so de-seed or keep them depending on preferred heat.

b. I modified this recipe from: http://blessherheartyall.com/cilantro-avocado-cream-sauce-chicken

4. Place a medium sized searing pan on the stove top and heat to medium heat. Season both chicken breasts with olive oil, salt, pepper and lime juice. Cook on stove top until meat reaches 165 degrees, or there isn’t any pink left (cut through chicken to check for color).

5. Easiest way to “bake” sweet potatoes are in the microwave for about 8-10 minutes. Wash each potato and poke them continuously with a fork so it can breathe while cooking. Flip them over once halfway through their cooking time.

a. TIP: Sweet potatoes shrink in the microwave, so make sure you use large sweet potatoes. The time varies on the size of the potato as well.

6. When everything is finished cooking, place on plate. Top the chicken with the avocado sauce, and serve your potatoes with butter and garlic salt. Enjoy!

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