Chicken-Avocado Arepa (Arepa Reina Pepiada)

We swap heavy mayonnaise for nonfat Greek yogurt to slash calories and boost protein, while keeping the traditional creamy texture of Reina Pepiada filling.

Ingredients

• 100 g pre-cooked white corn flour (masarepa) · 376 kcal
• 180 g shredded cooked chicken breast · 299 kcal
• 60 g ripe avocado, mashed · 100 kcal
• 80 g nonfat Greek yogurt · 49 kcal
• 20 g finely diced red onion · 9 kcal
• 15 g fresh lime juice · 4 kcal
• 5 g chopped fresh cilantro · 1 kcal
• Warm water and a pinch of salt

Method

1. In a bowl, mix the pre-cooked white corn flour, a pinch of salt, and about 1 cup of warm water, kneading until a smooth, pliable dough forms.

   

2. Let the dough rest for 5 minutes, then divide into 2 large or 4 small balls and flatten them into discs about 1/2-inch thick.

   

3. Heat a non-stick skillet over medium heat without oil and cook the arepas for 5-7 minutes on each side until a light crust forms and they sound hollow when tapped.

   

4. In a medium bowl, mash the avocado, then stir in the Greek yogurt, lime juice, red onion, cilantro, and shredded cooked chicken breast.

   

5. Slice each warm arepa horizontally to create a pocket, stuff generously with the chicken-avocado mixture, and serve.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.