Avocado & Feta Cheese Creamy Rice with Grilled Chicken

5.21.10

This dish is inspired by the Quickie Morning, Noon, and Night Challenge by the three incredible bloggers- - Denise Fletcher at Quickies on the Dinner Table, and Lazaro&Nancy at Lazaro Cooks.

First when I saw this challenge I thought to myself..this sounded really interesting..but would I want to join?...hmm...A few days passed by. The idea of coming up with a new dish was a struggle and it kept eluding me. Eventually, I couldn't resist the inner challenge I have, so here we go: Avocado & Feta cheese creamy rice and Grilled Chicken. Thanks to Denise and Lazaro for coming up with this challenge and offer the incredible prizes!

The prize from Denise. Who wouldn't want that?

After a few trials and errors of making the creamy sauce, I couldn't keep track of the ingredients I used and wasn't able to capture them in a photo to show you all. I'd like to create something different and related to myself--Asian. We've usually seen fresh avocado in the form that we can recognize that it is avocado. What if it wasn't in the recognizable form? Interesting right? That was the starting point of the experiment.

Chop and twist to remove its seed

Avocado and feta cheese appear in several salad dishes. So, I assume they would get along well like good friends..by that I mean-the 2 flavors are able to incorporate in some way. I'm satisfied with the dish and I hope you will be! The ingredients I put together might not make any sense in the world to some people but It tastes good! Creamy rice and grilled chicken rock my world.

Avocado & Feta Cheese Creamy Rice with Grilled Chicken

Yield: 4 servings

Ingredients for avocado & feta cheese creamy sauce:

Yield: 1 cup

2 avocados, diced

1/4 cup feta cheese, crumbled

1/4 cup Parmesan cheese, grated

1/4 cup canned coconut milk

2 tablespoon lime juice

1/4 teaspoon cumin
1/4 teaspoon smoked paprika

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 tablespoon chopped cilantro

1 tablespoon minced fresh ginger

1 teaspoon kosher salt

White Steamed rice: about 1 cup per person. We use white steamed rice because it helps the green color pop.

Directions:

• Add ginger and cilantro into a food processor. Pulse 5 times until they are finely chopped
• Add avocado, lime juice, coconut milk, feta and Parmesan cheese; blend until they are mixed
• Add spices-cumin, chili powder, paprika, cayenne pepper, garlic powder, and salt; pulse5 times.
• Taste to correction
• Mix 1 cup of rice and 1/4 cup of the sauce. Rice will have greenish color.

Mix rice and the creamy sauce in a seperate bowl

Sesame Ginger Grilled Chicken:

Yield: 4

The marinate I used for this dish

This is real simple! I save time by buying ready-use sesame ginger dressing for marinating the meats as shown in the photo. This marinate/dressing is one of my favorites. I picked this dressing because I'd like to have Asian touch and the ginger will tie well with the creamy sauce that contained ginger

Marinate chicken breast fillets for at least 4 hours or overnight. Grill at 375 F hi heat for 10-15 mins until it's cooked through, or to your desire of doneness. When it's about to be done, brush the leftover marinate on both sides of chicken. Cook for a few mins and turn off the grill.

Marinate chicken over night

Here we go Greeny Creamy Rice and the Chicken!

Avocado & Feta Cheese Creamy Rice with Grilled Chicken