An easy and quick Peruvian Recipe, “Palta Rellena” (Stuffed Avocado)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Introduce the dish, Palta Rellena, and its refreshing nature for summer.

List the ingredients needed: hass avocado, green peas, green beans, diced potato, chicken breast, mayonnaise, tomato, and parsley.

Wash hands before handling food.

Boil water in a pot over medium-high heat and add the chicken breast.

Sprinkle a little salt and Accent seasoning on the chicken.

Let the chicken boil for about 20-25 minutes.

Add frozen green peas and carrots (1 cup each) to a separate pot of boiling water over medium-high heat, sprinkling a little salt and Accent seasoning.

Cook the frozen vegetables for about 5 minutes.

Add the diced potato and green beans to the boiling water and cook for about 7 minutes until hot.

Once the chicken is cooked, shred or cut it into small squares.

Combine the cooked chicken, green peas, carrots, and the fresh ingredients (tomato and parsley) in a bowl.

Add 2-3 tablespoons of mayonnaise to the mixture and mix well. Adjust the amount of mayonnaise for creaminess if desired.

Cut the hass avocado in half, remove the seed, and peel it.

Fill the avocado halves with the chicken and vegetable mixture.

Garnish the plate with lettuce for decoration.

Taste the dish and share thoughts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens