AIP Friendly Orange-Garlic Avocado Boats
Creamy avocado halves filled with bright, citrus-dressed chicken make for a meal that feels indulgent but is built entirely from whole, clean ingredients. The dressing is where the magic happens — fresh orange juice and zest, apple cider vinegar, olive oil, grated garlic, turmeric, and ginger come together into something vibrant and deeply flavorful without a single ingredient that conflicts with strict elimination-phase eating. Following an autoimmune protocol often means giving up the convenience of bottled dressings and sauces, but this one comes together in a single bowl with a whisk and about two minutes of effort. Turmeric and ginger aren't just here for compliance — they add warmth and depth that make the chicken taste anything but plain. Served four ways, it's an easy weeknight dinner or a lunch that actually keeps you full, thanks to the healthy fats in the avocado doing serious work. Finish with fresh cilantro and a few thin orange slices for a plate that looks as good as it tastes.
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Learn more →Ingredients
4 servings
For the boats
- 2 ripe avocados, halved and pitted
For the filling
- 1 cup cooked chicken breast, shredded
For the dressing
- 3 tbsp fresh orange juice (from about ½ orange)
- 1 tsp orange zest
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 clove garlic, finely grated
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped
- 2 tbsp fresh parsley, roughly chopped (optional)
- 4 thin orange slices, for garnish (optional)
Instructions
- 1
In a small bowl, whisk together the orange juice, orange zest, apple cider vinegar, olive oil, grated garlic, ground ginger, ground turmeric, and salt until the dressing is smooth and fully combined.
- 2
Add the shredded chicken to the bowl and toss until every piece is evenly coated with the dressing.
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