Vegan Ginger & Coconut Aminos Avocado Boats
Total time35 min
Prep time15 min
Cook time20 min
4.8(8)
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Learn more →Ingredients
4 servings
For the chicken
- 2 boneless, skinless chicken breasts (about 12 oz total)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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.
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