This sautéed chicken breast recipe topped with melty cheese and creamy guacamole is your ticket to a superfast and satisfying family dinner.
MAKES 4 SERVING/ TOTAL TIME 40 MINUTES
1 medium avocado
2 teaspoons chopped pimientos
1 teaspoon 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
½ teaspoon garlic powder
1 tablespoon extra-virgin olive oil
½ cup shredded Monterey Jack cheese (1 ounce)
2 tablespoons chopped fresh cilantro
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.
3.7g saturated fat,