Cilantro Lime Chicken with Chayote Noodles, Roasted Mushrooms and Light Avocado Cream

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Line a baking tray or lightly grease it with a few drops of olive oil.

2. 2

   2. In a bowl, mix 2 tablespoons (30 ml) olive oil, 2 tablespoons (30 ml) lime juice, ground cumin, sweet paprika, dried oregano, 3/4 teaspoon salt, black pepper, 3 minced garlic cloves, and half of the fresh cilantro. Add the skinless chicken breasts and coat well. Let marinate for 10 minutes while you prepare the rest.

3. 3

   3. Place the mushrooms on the tray, toss them with 1/2 tablespoon (7 ml) olive oil and a pinch of salt. Roast at 220°C / 425°F for 15 to 18 minutes, until golden and deeply flavorful.

4. 4

   4. For the light cream, blend the avocado, plain unsweetened Greek yogurt, 1 whole garlic clove, 2 tablespoons (30 ml) lime juice, 2 tablespoons (30 ml) water, a pinch of salt, and the remaining fresh cilantro until smooth and creamy. Set aside.

5. 5

   5. Heat a large skillet over medium-high heat. Cook the chicken breasts with their marinade for 5 to 6 minutes per side, or until nicely browned and cooked through. If preferred, check for a safe internal temperature of 74°C / 165°F. Remove and let rest for 5 minutes before slicing.

6. 6

   6. In the same skillet, add the remaining 1/2 tablespoon (8 ml) olive oil and sauté the red onion for 2 minutes. Add the chayote noodles, a pinch of salt, and cook for 3 to 4 minutes, just until tender but still slightly firm.

7. 7

   7. Divide the sautéed chayote noodles among 4 plates. Arrange the sliced chicken on top, add the roasted mushrooms, and finish with spoonfuls of the light avocado cream. Sprinkle the toasted pumpkin seeds over the top and serve immediately.