Post by itstanyamarie on Mar 13, 2019 1:45:59 GMT
“This sautéed chicken breast recipe topped with melty cheese and creamy guacamole is your ticket to a superfast and satisfying family dinner. Round out this healthy meal with Spanish rice (or cauliflower rice to keep it grain-free).”
Ingredients
1 medium avocado
2 teaspoons chopped pimientos
1 teaspoon lime juice
Pinch of salt plus ½ teaspoon, divided
Pinch of ground pepper plus ½ teaspoon, divided
2 8-ounce boneless, skinless chicken breasts, halved
½ teaspoon garlic powder
1 tablespoon extra-virgin olive oil
½ cup shredded Monterey Jack cheese (1 ounce)
2 tablespoons chopped fresh cilantro
Directions
1
Place avocado in a medium bowl; mash with a fork until smooth with some chunks remaining. Stir in pimientos, lime juice, a pinch of salt and a pinch of pepper. Set aside.
2
Sprinkle chicken with the remaining ½ teaspoon salt, the remaining ½ teaspoon pepper and garlic powder. Heat oil in a large skillet over medium-high heat. Add the chicken and reduce heat to medium. Cook, turning once, until just cooked through, 4 to 6 minutes per side. Top with cheese; cover and continue cooking until the cheese has melted, about 2 minutes more. Transfer the chicken to a serving platter and top with the guacamole. Garnish with cilantro.
Ingredients
1 medium avocado
2 teaspoons chopped pimientos
1 teaspoon lime juice
Pinch of salt plus ½ teaspoon, divided
Pinch of ground pepper plus ½ teaspoon, divided
2 8-ounce boneless, skinless chicken breasts, halved
½ teaspoon garlic powder
1 tablespoon extra-virgin olive oil
½ cup shredded Monterey Jack cheese (1 ounce)
2 tablespoons chopped fresh cilantro
Directions
1
Place avocado in a medium bowl; mash with a fork until smooth with some chunks remaining. Stir in pimientos, lime juice, a pinch of salt and a pinch of pepper. Set aside.
2
Sprinkle chicken with the remaining ½ teaspoon salt, the remaining ½ teaspoon pepper and garlic powder. Heat oil in a large skillet over medium-high heat. Add the chicken and reduce heat to medium. Cook, turning once, until just cooked through, 4 to 6 minutes per side. Top with cheese; cover and continue cooking until the cheese has melted, about 2 minutes more. Transfer the chicken to a serving platter and top with the guacamole. Garnish with cilantro.
