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
1 pinch of salt plus 1/2 teaspoon, divided
1 pinch of ground pepper plus 1/2 teaspoon, divided
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.
