Jump to Recipe          Print Recipe

Healthy Guacamole Chicken Recipe

I am a flavor junkie, but I also try to eat foods that are healthy. This recipe for guacamole chicken checks all of the boxes. Unlike other recipes out there for cilantro lime chicken with avocado salsa, this one adds even more flavor by combining jalapenos, white wine and fish sauce into the marinade.

When making a marinade, it’s important to have acid to make the chicken more tender, an oil to help it adhere to the chicken, and an umami flavor to activate the fifth taste receptor. (To learn more about umami, click here to read a previous post about the different ingredients necessary and the importance of umami.) Although you wouldn’t normally think to add fish sauce to guacamole chicken, you need an umami ingredient. You won’t taste the fish sauce once the chicken is cooked, but it will add a whole new level of flavor. If you don’t have fish sauce, you could substitute soy sauce or Worcestershire sauce, but I find fish sauce blends the best with the other flavors.

Cooking Notes & Hacks:

• One of my favorite jalapeno hacks is to buy a dozen or so jalapenos at one time and then freeze them whole inside of an airtight container. When I need a jalapeno, I pull one out of the freezer and grate it while it’s still frozen using a fine microplane zester. If you like spicy food, just grate the seeds as well. If you prefer less spicy food, then grate around the seeds and discard the center portion.
• I also grate the onion using the same microplane zester rather than chopping it with a knife, as grated onion has a more uniform flavor in marinades and salsas.
• You can prepare the guacamole up to an hour ahead of time, but since the chicken needs 3 hours to marinade, you don’t want to make them at the same time. In order to be more efficient, I prepare the marinade and then prepare all of the ingredients for the guacamole except for the avocados. I mix the lime juice, diced cilantro and grated onion in a bowl and then cover and refrigerate until I am cooking the chicken. Then I add the mashed avocado, salt and pepper.
• If you want even more flavor, then marinade your chicken using this Healthy Chicken Marinade.

Wine Pairing with Guacamole Chicken

If you like to make your guacamole spicy like I do, then you need to pair the guacamole chicken with wine that has a hint of sweetness. Before you click out of my page and run for the hills, hear me out. If you were at a Mexican restaurant eating guacamole, you’d probably pair it with a margarita that is loaded with sugar. The sweetness of the margarita and the spiciness of the jalapenos were made to go together. Since wine is much better for you than a margarita, there are options.

• Gewurztraminer. I have to admit that this is my least favorite wine to just sit and sip, but it’s my absolute top pick for  this wine and food pairing.  The sweet and spicy flavors in the wine are a perfect match for the spiciness in the guacamole.
• Sauvignon Blanc. If you like your guacamole less spicy, this is a good solid wine pairing with Guacamole Chicken. The acidity in the Sauvignon Blanc will balance the flavors in the chicken and guacamole.
• Prosecco. If you like a little bubbly with your guacamole, then this is your best bet. Prosecco is slightly fruitier and less dry than brut Champagne, so it will be a better match.
• Off-dry or Sweet Riesling. This will have residual sugar that will balance the spiciness of the guacamole. Keep in mind that there are five types of German Riesling:
  • Trocken (dry)
  • Kabinett (off-dry) ** a good choice
  • Spatlese (sweet) ** also a good choice
  • Auslese (sweeter)
  • Trockenbeerenauslese (super sweet)

Guacamole Chicken

Melissa Darnay, The Wine Maven

This quick and easy weeknight dinner is both healthy and delicious. This is one of the most delicious marinades that will become your go-to chicken recipe.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Resting time 3 hrs

Cuisine American, Barbecue

Servings 8

Ingredients

  

• 3 limes zest and juice
• 1/2 cup white wine dry
• 2 tsp. salt divided
• 2 tsp. pepper divided
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 Tbsp. fish sauce
• 2 avocados coarsely mashed
• 1/4 red onion grated
• 2 Tbsp. cilantro chopped

Instructions

 

• Cut the chicken breast pieces in half so they are thin. In a gallon Ziploc bag, combine all of the ingredients for the marinade--zest and juice from 2 limes, white wine, olive oil, cumin, paprika, fish sauce and 1 tsp. each of salt and pepper. Add chicken. Close and refrigerate for at least 3 hours, turning every 30 minutes so marinade is evenly distributed. (Chicken can be kept in marinade in the refrigerator for up to 24 hours.)
• Grill the chicken on an outdoor barbecue or an indoor skillet. Cook about 4-6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Remove from grill, cover, and let the chicken rest for 10 minutes to absorb the juices.
• Make the guacamole by combining the avocados, red onion, juice from 1 large lime, cilantro and 1 tsp each of salt and pepper.
• Spoon a generous amount of guacamole over each chicken breast. Serve with brown rice, quinoa or a crisp salad. Garnish with grape tomatoes.

Keyword avocado, barbecued chicken, chicken marinade, guacamole, healthy, weeknight dinner