Avocado & Feta Cheese Creamy Rice With Grilled Chicken


For the 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 tablespoons 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
For the chicken:
4 pieces Chicken Breast Fillets, Boneless And Skinless
½ cups Store-bought Sesame Ginger Marinade
For the rice:
4 cups Jasmine Long-grained Rice
4 cups Water
Optional Garnishes: Feta Cheese, Cilantro


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; pulse 5 times.
Taste to correction
Mix 1 cup of rice and 1/4 cup of the sauce. Rice will have greenish color.
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.


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.




Saturday, May 22, 2010 - 2:26pm

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