Avocados are low in carbs, pack in some solid fats, and they truly figure out how to top you off and stay with you. I normally have an avocado for breakfast and I cherish it!
For supper an evening or two ago, I prepared some guacamole, spread it over some chicken bosoms, finished it off with certain segments of bacon, and completed it off with cheddar.
To begin, season the two sides of the chicken bosoms with paprika, cumin, and garlic salt. I like to truly coat the chicken with these flavors to include huge amounts of flavor!
- For the chicken:
- 4 chicken breasts
- 1 tablespoon avocado oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- For the avocado:
- 2 avocado
- 2 tablespoons minced red onion
- 2 tablespoons minced cilantro
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 tablespoon lime juice
- For assembling:
- 4 slices bacon, fried crisp
- ½ cup grated Pepper jack cheese
Instructions
- Add the oil to a large heavy bottomed skillet, such as cast iron, and heat over medium heat.
- Season the chicken with cumin, paprika, and garlic salt on all sides.
- Add the chicken to the pan and cook for 6 minutes per side or until the chicken is cooked through. Turn off the heat, but leave the chicken in the pan.
- While the chicken is cooking, prepare the guacamole. Add the avocado, red onion, cilantro, cumin, salt, and lime juice to a small bowl and mash together with a fork until the guacamole is as smooth as you'd like.
- Spoon the guacamole evenly over each chicken breast.
- Break the bacon pieces in half and lay 2 halves on each chicken breast. Sprinkle with the cheese.
- Cover the pan with a lid and let set for 2 minutes to melt the cheese.
- Serve hot.
Read more our recipe Cheesy Garlic Bread #healthyfood #dietketo
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