Avocado Chicken Salad Stuffed Broccoli Florets

• 2 cups cooked chicken, shredded or diced
  • 1 ripe avocado, mashed
  • 1/4 cup plain Greek yogurt (or mayo, if preferred)
  • 2 tablespoons lime juice
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro
  • Salt and pepper to taste
  • 1 large head of broccoli, cut into medium-sized florets
• Instructions:
  
  1. Cook Broccoli: Steam or blanch the broccoli florets until tender-crisp (about 5-7 minutes). Immediately plunge into an ice bath to stop the cooking and maintain their bright green color. Drain well.
  2. Make Avocado Chicken Salad: In a bowl, combine the shredded chicken, mashed avocado, Greek yogurt (or mayo), lime juice, red onion, cilantro, salt, and pepper. Mix well.
  3. Stuff Broccoli: Use a small spoon or your fingers to gently stuff the avocado chicken salad into the broccoli florets.
  4. Serve: Arrange the stuffed broccoli florets on a platter and serve immediately. Optionally garnish with a sprinkle of extra cilantro or a drizzle of lime juice.

• Notes:
  
  • You can add other vegetables to the chicken salad, such as diced celery, bell pepper, or grapes.
  • For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce.
  • If you don't want to "stuff" the broccoli, you can just serve the chicken salad on a bed of the cooked broccoli florets.

2. Chicken Broccoli Avocado Stir-Fry with Peanut Sauce

• Concept: A quick and easy stir-fry with a delicious peanut sauce that complements the creamy avocado.
• Ingredients:
  
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 head of broccoli, cut into florets
  • 1 red bell pepper, sliced (optional)
  • 1/4 cup soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 inch ginger, minced
  • 1 ripe avocado, diced
  • Sesame seeds and chopped green onions for garnish (optional)
  • Cooked rice or noodles, for serving
• Instructions:
  
  1. Make Peanut Sauce: In a small bowl, whisk together the soy sauce, peanut butter, honey, rice vinegar, sesame oil, garlic, and ginger. Add a little water if needed to thin the sauce to your desired consistency.
  2. Cook Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through. Remove chicken from the pan and set aside.
  3. Stir-Fry Vegetables: Add the broccoli florets and bell pepper (if using) to the skillet and stir-fry until tender-crisp (about 5-7 minutes).
  4. Combine & Simmer: Return the cooked chicken to the skillet. Pour the peanut sauce over the chicken and vegetables. Bring to a simmer and cook for a few minutes until the sauce has thickened slightly and everything is heated through.
  5. Add Avocado: Gently stir in the diced avocado. Be careful not to overmix, as you want the avocado to stay in chunks.
  6. Serve: Serve over cooked rice or noodles. Garnish with sesame seeds and chopped green onions.

• Notes:
  
  • You can easily substitute other vegetables, such as carrots, snap peas, or zucchini.
  • Adjust the amount of honey and peanut butter in the sauce to your liking.
  • For a spicier version, add a pinch of red pepper flakes to the sauce.

3. Creamy Avocado Chicken and Broccoli Pasta

• Concept: A creamy, vibrant green sauce made with avocado coats pasta, chicken, and broccoli for a comforting and flavorful meal.
• Ingredients:
  
  • 1 pound boneless, skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 head of broccoli, cut into florets
  • 1 pound pasta (penne, rotini, or farfalle work well)
  • 2 ripe avocados
  • 1/2 cup chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Optional: Red pepper flakes for a little heat
• Instructions:
  
  1. Cook Pasta: Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. Cook Chicken and Broccoli: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add chicken cubes and cook until browned and cooked through. Add broccoli florets to the skillet and cook until tender-crisp (about 5 minutes). Season with salt and pepper. Remove the chicken and broccoli from the skillet and set aside.
  3. Make Avocado Sauce: In a food processor or blender, combine avocados, chicken broth, Parmesan cheese, garlic, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
  4. Combine Everything: In the same skillet, add the cooked pasta, chicken, and broccoli. Pour the avocado sauce over the mixture and toss to coat everything evenly. If the sauce is too thick, add some of the reserved pasta water until you reach your desired consistency.
  5. Serve: Serve immediately. Sprinkle with additional Parmesan cheese and red pepper flakes(optional).

• Notes:
  
  • For a smoother sauce, make sure your avocados are very ripe.
  • You can add a dollop of Greek yogurt or sour cream to the sauce for extra creaminess.
  • Consider adding some cherry tomatoes or sun-dried tomatoes for extra flavor and color.

Enjoy experimenting with these recipes! Let me know if you have any other questions.