Cuban Chicken Empanadas

Ingredients

• 2.0 pieces avocados
• 5.0 oz baby arugula
• 3.0 cloves garlic
• 2.0 pieces limes
• 2.0 pieces plum tomatoes
• 1.0 pieces red onion
• 0.25 oz cilantro
• 4.0 packets nonfat sour cream
• 5.0 oz shredded monterey jack cheese
• 3.0 pieces boneless skinless chicken breasts
• 1.0 teaspoon dried thyme
• 1.0 teaspoon ground cumin
• 1.0 teaspoon sweet paprika
• 9.0 pieces empanada doughs

Instructions

1. Step 1: Preheat oven to 450°F. Rinse all produce. Halve limes. Quarter tomatoes. Roughly chop cilantro leaves, discarding stems. Mince garlic. Peel onion, halve, and thinly slice.
2. Step 2: Line a baking sheet with foil. Pat chicken dry with paper towel and place on one half of the prepared baking sheet. Rub chicken all over with spice mix, 2 teaspoons olive oil, 3/4 teaspoon salt, and pepper as desired.
3. Step 3: On the other half of the baking sheet, toss tomatoes and onion with half of the minced garlic, 1/2 tablespoon olive oil, and 1/8 teaspoon salt. Arrange vegetables in a single layer.
4. Step 4: Roast chicken and vegetables in the oven until chicken is cooked through and no longer pink, and vegetables are tender, for 13–15 minutes.
5. Step 5: While chicken and vegetables roast, in a large bowl, whisk together juice of 1 lime, 2 tablespoons olive oil, 1/8 teaspoon salt, and pepper as desired. Halve avocados and discard pits; carefully scoop out flesh, discarding skins, then cut into small dice. Add diced avocados to the bowl with dressing and set aside.
6. Step 6: Once roasted, roughly chop chicken and vegetables and place them in a medium bowl. Add Monterey Jack cheese to the bowl and stir to combine.
7. Step 7: Discard foil from the baking sheet and line with a new piece of foil. Add empanada doughs in a single layer. Working 1 at a time, spoon about 1/4 cup filling onto 1 half of each dough. Carefully fold the dough over the filling, and using the tines of a fork, press and seal edges tightly. Cut a small slit on top of empanadas for steam to escape.
8. Step 8: Bake empanadas until puffed and light golden, about 15 minutes. Meanwhile, in a blender or food processor, combine sour cream, cilantro, juice of remaining lime, remaining garlic, 1/4 teaspoon salt, and pepper as desired, and blend until smooth. Alternatively, whisk together all crema ingredients in a small bowl. Pat arugula dry with paper towel, add to the bowl with dressing and avocados, and toss to coat. Serve Cuban chicken empanadas with salad and lime crema for dipping. Enjoy!