Ingredients
Units
Scale
- 4 pieces thin boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried cilantro
- 1/2 teaspoon kosher salt
- 1 cup fresh salsa or pico de gallo
- 1 avocado sliced thin
- 4 slices pepper jack cheese shredded
Instructions
- Mix oil, chili powder, cilantro, and salt together in a medium bowl. Add uncooked chicken, and toss to coat with seasonings.
- Spray a 12″ skillet with cooking spray, and heat over medium-high heat. Add chicken, and cook approximately 5 minutes on the first side. Flip chicken breast over and cook for another 5 minutes.
- Spread about 1/4 c. salsa on top of each piece of chicken. Arrange avocado slices evenly over salsa. Lay a layer of cheese on top of avocado. (You may need to cut the cheese slices into shapes that will fit on top of the chicken.
- Cover the skillet, and cook for 5 minutes longer, or until cheese is melted. Serve and graciously accept compliments.
Notes
- If you prefer, you can make this dish in the oven. Bake the chicken at 350 degrees F for 15-20 minutes until cooked through. Carefully remove and add toppings, and return to oven for 5-7 minutes until cheese is melted.
- These cook times are approximate and work for thinly sliced chicken breasts. Please be sure your chicken is cooked completely before serving.
- Prep Time: 10
- Cook Time: 25
- Category: Main
- Cuisine: Mexican