Condiment
Guacamole Chicken
Juicy chicken breasts sizzle until golden, then melt under a blanket of Monterey Jack. A bright, chunky guacamole of avocado, pimientos, and lime crowns each piece with creamy, tangy richness.
- Total
- 42 min
- Prep
- 30 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 263
- Protein
- 26g
- Carbs
- 5g
- Fat
- 16g
- Fiber
- 4g
- Sugar
- 1g
- Sodium
- 428mg
Ingredients
- 1 medium avocado
- 2 tsp chopped pimientos
- 1 tsp lime juice
- pinch of salt plus 1/2 teaspoon, divided
- pinch of ground pepper plus 1/2 teaspoon, divided
- 2 8-ounce boneless, skinless chicken breasts, halved
- 1/2 tsp garlic powder
- 1 tbsp extra-virgin olive oil
- 1/2 cup shredded Monterey Jack cheese (1 ounce)
- 2 tbsp chopped fresh cilantro
Instructions
- 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.
- Sprinkle chicken with the remaining 1/2 teaspoon salt, the remaining 1/2 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.