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Lemon Chicken With Guacamole Sauce

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Juice of 2 lemons
3 tablespoons olive oil
2 garlic cloves, minced
Salt and pepper
4 chicken breast halves, about 7 ounces each
2 beefsteak tomatoes, cored and cut in half
Chopped fresh coriander (cilantro), for garnishing


1 ripe avocado
cup sour cream
3 tablespoons fresh lemon juice
teaspoon salt
cup water


Serves: 4


1. Combine the lemon juice, oil, garlic, ½ teaspoon salt, and a little pepper in a bowl. Stir to mix.

2. Arrange the chicken breasts, in one layer, in a shallow glass or ceramic dish. Pour over the lemon mixture and turn to coat evenly. Cover and let stand at least 1 hour at room temperature, or refrigerate overnight.

3. For the sauce, cut the avocado in half, remove the pit, and scrape the flesh into a food processor or blender.

4. Add the sour cream, lemon juice, and salt and process until smooth. Add the water and process just to blend. If necessary, add more water to thin the sauce. Transfer to a bowl, taste and adjust the seasoning, if necessary. Set aside.

5. Preheat the broiler. Heat a ridged grill pan. Remove the chicken from the marinade and pat dry.

6. When the grill pan is hot, add the chicken breasts and cook, turning often, until they are cooked through, about 10 minutes.

7. Meanwhile, arrange the tomato halves, cut sides up, on a baking sheet and season lightly with salt and pepper. Broil until hot and bubbling, about 5 minutes.

8. To serve, place a chicken breast, tomato half, and a dollop of avocado sauce on each plate. Sprinkle with coriander and serve.

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