ALL NEW from Feast
Frenzy @ The Horror Food Network!
GRILLED CHICKEN BREAST,
CHILI BEANS & FRESH GUACAMOLE!
This one was a little work, but well
worth it! First the guacamole––in a
mixing bowl scoop out the contents of one large avocado and mash up completely
in the bowl, next add one tablespoon of lemon juice, diced red onions, diced
tomatoes, one diced Jalapeno pepper, and spice with garlic powder, ground black
pepper, ground Cayenne pepper, and Lite 50/50 salt (all spices to taste). Place in the fridge to chill.
Now the chili beans––pour one 15oz can
of organic red kidney beans into a microwave safe dish, add sliced white onions
and green bell peppers, then spice with chili powder, garlic powder, and Lite
50/50 salt (all spices to taste). Add
spring water until all contents are covered.
Heat in the microwave for 5-6 minutes or until piping hot.
On the grill (my NuWave Oven) place
one boneless chicken breast cutlet, then spice with garlic powder, ground
cayenne pepper, and oregano. Grill for
7-8 minutes, flip over, spice the new topside as before, and grill another 7-8
minutes (or until 170 degrees reads on the food thermometer). Place the chicken on a dinner plate, pour on
Tapatio Hot Sauce (to taste) and top with sliced green olives and two raw,
white onion rings. Ladle the chili beans
into a small bowl or cup and spoon out a healthy helping of the freshly chilled
guacamole (drizzle with ground Cayenne pepper).
Add a condiment cup of Tapatio Hot Sauce for that extra kick. Just fantastic!
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