Red Meat Allergy Friendly Ginger & Coconut Aminos Avocado Boats
Total time35 min
Prep time15 min
Cook time20 min
4.8(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 2 boneless, skinless chicken breasts (about 12 oz total)
- 2 cups water
- ½ tsp salt
For the dressing
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh lime juice
- 1 tsp toasted sesame oil
- ¼ tsp ground turmeric
For the boats
- 2 ripe avocados, halved and pitted
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- ¼ tsp salt, or to taste
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
Place the chicken breasts in a medium saucepan with 2 cups of water and 1/2 tsp salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15–18 minutes, until the chicken is opaque throughout and reaches 165°F (74°C) on an instant-read thermometer at the thickest part.
- 2
Transfer the chicken to a cutting board and let it rest for 5 minutes. Using two forks, shred the meat into thin, bite-sized pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!