200 g of chicken breast
1 minced garlic clove
1/2 cup (sopa) of olive oil
1 cup (sopa) of chopped fresh parsley
Salt and pepper to taste
1/2 cup (chá) of finely chopped onion
1/2 avocado, peeled and cubed
4 palm hearts
1/2 cup of low-fat cream cheese
200 g of chicken breast
1 minced garlic clove
1/2 cup (sopa) of olive oil
1 cup (sopa) of chopped fresh parsley
Salt and pepper to taste
1/2 cup (chá) of finely chopped onion
1/2 avocado, peeled and cubed
4 palm hearts
1/2 cup of low-fat cream cheese
Cut the chicken into cubes and season with garlic, salt, and pepper
In a pan, heat the olive oil, sauté the onion until it's golden brown, then add the chicken and cook until it's browned on all sides
Add the parsley and set aside
Cook the avocado in water with a pinch of salt until it's tender, then peel it
Mash the avocado and combine it with the chicken
Turn off the heat, add chopped palm hearts and let the mixture simmer for about 5 minutes
Turn off the heat, stir in the cream cheese, and serve with rice
