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1/2 gal. orange juice

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1 bunch cilantro, chopped

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12 cloves garlic

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1/2 (7-oz.) can chipotle in adobo

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2 cups canola oil

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1 lime, sliced

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8 (8-oz.) chicken breasts

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As needed Salt & pepper

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1 Tbsp. canola oil

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1/4 small yellow onion, cut into ¼-inch dice

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1 clove garlic, crushed

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3 ripe, Fresh California Avocados, halved and seeded

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1 cup fat free milk

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1 Tbsp. fresh chopped parsley

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1 Tbsp. lemon juice

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As needed Kosher Salt and freshly ground pepper, to taste

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1 ripe, Fresh California Avocados, halved and seeded

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5 Eggs

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2 cups fat-free milk

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2 Tbsp. canola oil

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1/2 tsp. ground cumin

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1 tsp. chili powder

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1 zest of lemon

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1 tsp. kosher salt

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1 poblano chile roasted (skin and seeds removed)

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1 1/4 cups all purpose flour

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.