Shredded Chicken and Avocado Puree

1.Place the chicken breasts in a medium saucepan and cover them with the chicken broth. Bring to a simmer over medium heat.

2.Reduce the heat to low and cover the saucepan. Poach the chicken for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork.

3.Remove the chicken from the broth and allow it to cool slightly. Reserve some of the broth for later use.

4.While the chicken is cooling, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.

5.Add lime juice, salt, and pepper to the avocado. Mash until smooth using a fork or an immersion blender for a creamier texture.

6.Shred the cooled chicken using two forks or your fingers into very fine pieces to ensure softness.

7.In a large bowl, combine the shredded chicken with the mashed avocado. Add a tablespoon of olive oil to enhance creaminess and mix well.

8.If the mixture is too thick, gradually add reserved chicken broth, a tablespoon at a time, until the desired consistency is achieved.

9.Optionally, stir in finely chopped cilantro for added freshness and flavor.

10.Serve immediately or store in an airtight container in the refrigerator for up to 2 days.