“Exquisite Colombian Keto Brunch: Avocado Stuffed Arepas with Chicken Salsa”

Allergens

None

Ingredients

• 2 large ripe avocados
• 1 lime, zested and juiced
• Salt and pepper, to taste
• 4 green onions, thinly sliced
• 1 cup arepa flour
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons coconut oil
• 1 pound boneless, skinless chicken breasts, cubed
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1/4 cup cilantro leaves, roughly chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper

Instructions

1. Begin by preparing the avocado filling. In a bowl, mash together the avocados, lime zest, and half of the lime juice. Season with salt and pepper to taste, then fold in the sliced green onions. Set aside. Next, prepare the arepas. In a medium bowl, whisk together the arepa flour, water, and salt until well combined. Divide the dough into 4 equal portions and shape each portion into a ball. Flatten each ball between your hands to form a thin disc about 1/2 inch thick. Heat coconut oil in a large skillet over medium heat. Add the arepas and cook for 3 4 minutes per side or until golden brown and cooked through. Remove from the pan and let them cool slightly. In a separate pan, heat 1 tablespoon of coconut oil over medium heat. Add the cubed chicken and cook until no longer pink, about 5 7 minutes. Stir in the bell peppers, cilantro, cumin, paprika, garlic powder, onion powder, cayenne pepper, and the remaining lime juice. Cook for an additional 2 3 minutes or until the vegetables are tender. To assemble, slice each arepa open and gently press down the center to create a pocket. Stuff with the prepared avocado mixture, then top with the chicken salsa.

Chef’s Insight

The key to perfect arepas is using the right consistency for the dough and cooking them evenly for a golden-brown crust.

Notes

Feel free to adjust the seasoning and spice level to your preference.