Yield: about 4 servings
INGREDIENTS
For the chicken:
Juice of 2 limes
½ cup of vegetable or canola oil
1 tsp. kosher salt
¾ tsp. chili powder
¾ tsp. paprika
½ tsp. cumin
¼ tsp. cayenne pepper
2 cloves garlic, minced
1 tbsp. brown sugar
1 chipotle in adobo, seeded and minced
2 lbs. chicken breasts and/or thighs, cut into 1½-2 inch pieces
Minced fresh cilantro, for serving
For the avocado cream sauce:
1 avocado, split and pitted
½ cup low-fat greek yogurt
1 clove garlic, minced
Juice of 1 lime
Salt and pepper, to taste