Ingredients:

For the Chicken:

1 lb. organic chicken breast

1 Tbsp. extra virgin olive oil, coconut oil or butter for cooking

1 yellow onion

1/2 cup chicken broth

1/2 tsp. organic garlic powder

1/2 tsp. organic onion powder

1/2 tsp. organic dried oregano

1/2 tsp. sea salt

1/2 tsp. ground black pepper

For the Creamy Cilantro Sauce:

1/2 cup unsweetened coconut yogurt or organic sour cream

2 Tbsp. cilantro leaves

1/2 Tbsp. lime juice

1 garlic clove, minced

1/2 tsp. sea salt, to taste

1/4 tsp. ground black pepper, to taste

1 Tbsp water, as needed

2 ripe Hass avocados

Instructions:

Step 1: Add all the chicken seasonings together (garlic through black pepper) and season the chicken on both sides.

Step 2: On medium heat pan, add 1 tablespoon olive oil to pan and cook the chicken on both sides for 3–5 minutes. Next, add the chicken broth and onions. Cover and allow to simmer for 15–20 minutes, or until chicken is fully cooked. If the broth is evaporating, add more broth.

Step 3: Once chicken is cooked, transfer to bowl and carefully shred.

FOR THE SAUCE:

Step 1: In a small bowl, add the coconut yogurt, cilantro, lime, garlic, sea salt and black pepper and mix well. Add 1–2 tablespoon(s) of water if you want a thinner sauce.

Step 2: Slice the avocados in half and remove seeds. Add in 1/2 cup of shredded chicken on top of each avocado half. Drizzle the cilantro garlic yogurt sauce on top and serve immediately.