Cilantro Lime Chicken with Zucchini Noodles, Warm Avocado Cream and Toasted Pepitas

Instructions

1. 1

   1. Pat the chicken breasts dry with paper towels. Toss them with 1 tablespoon olive oil, cumin, sweet paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the zest of 1 lime, and 1 tablespoon of its juice. Let rest for 10 minutes while you prepare the remaining ingredients.

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   2. Toast the pumpkin seeds in a large skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

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   3. In the same skillet, heat 1/2 tablespoon olive oil over medium heat. Add the onion and cook for 3 minutes until softened. Add 2 garlic cloves and cook 30 seconds more. Transfer this mixture to a blender or food processor.

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   4. Add the avocado, Greek yogurt, half of the cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the water to the blender. Blend until smooth and creamy. If desired, warm it gently later without boiling.

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   5. Heat the skillet over medium-high heat and add the remaining 1/2 tablespoon olive oil. Cook the chicken for 5 to 6 minutes per side, until nicely browned and it reaches a safe internal temperature of 165°F and 74°C. Remove the chicken, cover loosely, and let it rest for 5 minutes.

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   6. Reduce to medium heat. Add the remaining chopped garlic clove and stir for 15 seconds. Add the zucchini noodles, a pinch of salt, and a few drops of juice from the second lime. Sauté for 2 to 3 minutes, just until tender but still firm.

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   7. If you want the cream warm, place it in a small saucepan over very low heat for 1 to 2 minutes, stirring constantly and not letting it boil so the yogurt does not split.

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   8. Slice the chicken into strips. Divide the zucchini noodles among 4 plates, add the warm avocado cream, place the chicken on top, and finish with the toasted pumpkin seeds, the remaining chopped cilantro, and a few more drops of lime juice.

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   9. Serve immediately while warm. If you prefer an oven reheating option, warm it for only 5 minutes at 300°F and 150°C, covering the chicken so it does not dry out.