Avocado-Corn Chowder with Grilled Chicken
*adapted from Cooking Light
2 ripe avocados, divided
1.5 cups water
1/2 cup fresh orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp pepper, divided
1/4 tsp ground red pepper
12 oz skinless, boneless chicken breast
1 tsp olive oil
1.5 cups fresh corn kernels (3 ears)
1 cup chopped red bell pepper
1/3 cup chopped green onions
4 lime wedges
Peel and coarsely chop 1 avocado. Place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4tsp pepper, and the red pepper.
Blend until smooth.
Place in freezer to chill while chicken cooks.
Preheat oven to 375, place chicken on a baking sheet and cover with olive oil, salt, and pepper. Cook until fully cooked, about 20 minutes. Let chicken stand 10 minutes. Cut or shred into bite sized pieces.
Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree.
Spoon chowder into bowls. Top with chicken. Serve with lime wedges.