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Chicken Avocado Recipe
|Chicken breasts||6 , skinned and boned|
|Soy sauce||1 Tablespoon|
|Pineapple juice||1⁄2 Cup (8 tbs)|
|Powdered ginger||1⁄2 Teaspoon|
|Hot cooked rice||4 Cup (64 tbs)|
|Ripe avocados||2 , sliced|
Serving size: Complete recipe
Calories 3346 Calories from Fat 1080
% Daily Value*
Total Fat 126 g193.2%
Saturated Fat 43.7 g218.7%
Trans Fat 0.3 g
Cholesterol 727.6 mg
Sodium 1556.2 mg64.8%
Total Carbohydrates 280 g93.2%
Dietary Fiber 31.6 g126.3%
Sugars 15.7 g
Protein 268 g535%
Vitamin A 50.2% Vitamin C 183.2%
Calcium 22.5% Iron 124.7%
*Based on a 2000 Calorie diet
Cook on roast (7) for 3 minutes or until mixture bubbles.
Roll chicken pieces in sauce to coat and arrange in dish.
Cover with wax paper.
Cook on high (9) for 6 minutes.
Turn pieces over and continue to cook 6 to 8 minutes.
Remove chicken from dish, reserving juices.
Arrange cooked chicken on platter over cooked rice; top with avocado slices.
In glass mixing bowl, stir 1 cup reserved juices into cornstarch.
Cook on high (9) for 1 to 2 minutes or until sauce is thick and clear.
Pour sauce over chicken, avocado and rice.
Sprinkle with paprika, if desired.