Avocado Hummus Chicken Sliders

By: Co+op, welcome to the table

Recipe Information
Total Time: 40 minutes; 20 minutes active
Servings: 8

Got a crowd coming in for the Super Bowl? Chips and dip are great on the side, and now with this recipe from our friends at Co+op, welcome to the table, you’ll have a centerpiece that will have your guests asking for more. Right now, fresh, organic avocados are just 99 cents in your Co-op’s produce department, so hurry in and take advantage of a great deal.

Ingredients

• 4 small boneless skinless chicken breast halves

• 1/2 teaspoon coarse salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• 1/2 cup prepared hummus

• 1/2 large avocado

• 1 tablespoon capers, drained

• 2 large Kalamata olives, chopped

• 8 whole wheat slider buns or whole wheat dinner rolls

• 16 spinach leaves

Preparation

1. Heat oven to 400°F. Lightly oil a sheet pan.

2. Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.

3. Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.

4. On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.

Baked Chicken Fajita Roll-ups

Cooking for a crowd? These fajita-inspired roll-ups are full of zest and flavor, and wheat-free so your guests avoiding gluten can still partake.

Baked Chicken Fajita Roll-Ups

By: Co+op, stronger together

Total Time: 1 1/2 hours; 20 minutes active

Servings: 4

Ingredients

• 2 tablespoons olive oil

• 1 tablespoon fresh lime juice

• 1 clove garlic, minced

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 4 small boneless, skinless chicken breasts

• 1/2 red bell pepper

• 1/2 yellow bell pepper

• 1/2 green bell pepper

• 1 large jalapeño, seeded

Preparation

1. In a small bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, oregano and salt. Set the marinade aside.

2. Place each chicken breast on a cutting board, and use a knife to butterfly each by starting at the thickest part of the breast. Hold the knife parallel to the cutting board, running lengthwise on the breast, and evenly divide the meat into two sheets, leaving both connected at the center. Open up the breast like a book and place in a gallon-sized zip-close freezer bag. When all the breasts are butterflied, pour in the marinade and toss to mix. Seal and refrigerate for at least an hour or overnight.

3. Heat the oven to 400°F, and line a baking sheet with parchment paper. Slice the bell peppers and jalapeño in thin vertical strips. Take the chicken out of the marinade and place on the cutting board; discard leftover marinade. Place about a quarter of the pepper strips on each chicken breast and roll up to enclose. Fasten with a toothpick. Place on the sheet pan, drizzle with additional olive oil if desired, and bake for 20 to 25 minutes, or until the chicken registers 165°F on an instant-read thermometer.

Serving Suggestion

Serve the roll-ups topped with salsa, and add a side of Spanish rice or a combo of black beans and rice garnished with cilantro, fresh lime juice and a dusting of chili powder.

Nutritional Information

270 calories, 11 g. fat, 95 mg. cholesterol, 390 mg. sodium, 4 g. carbohydrate, 1 g. fiber, 36 g. protein