Juicy marinated chicken topped with spicy pepper jack cheese and cool avocado makes for a healthy yet flavorful dish perfect any time of year.
Course: Main Course
Keyword: Avocado Chicken, Cast Iron Chicken, Grilled Chicken
4chicken breastsabout 1 lb total
1tbspapple cider vinegar
1avocadopeeled and sliced
2-4slicespepper jack cheesedepending on how cheesy you like it
Optional: bread to make into a grilled sandwich
Combine olive oil, vinegar, salt, paprika, cumin, thyme, and onion powder in a Ziploc bag or Tupperware container. Place thinly cut chicken breasts in container with marinade and toss well to coat each breast. Allow chicken to marinate in the fridge for at least 4 hours or overnight.
Preheat oven to 350F. Meanwhile, place cast iron skillet on stove and heat on high. Once smoking, add chicken breasts.
Cook 1 minute on each side, or until lightly browned. Transfer skillet to the preheated oven and cook 10 minutes, or until cooked through.
Remove pan from oven and immediately top each breast with slice of cheese. Plate each breast and top with avocado slices. Enjoy!
Heat grill on medium-high heat. Place chicken on grill and cook about 5 minutes/side or until cooked through. Before removing from grill, place 1 slice of cheese over chicken and allow to cook another minute until cheese is starting to melt.
Remove chicken from grill and top with sliced avocado.
These also make for a great grilled chicken sandwich, simply place between two slices of grilled or toasted bread. See instructions in post. Nutrition for ¼ of recipe (using 1 slice of cheese per chicken breast; not including bread for optional sandwich): 327 calories, 19 g fat (6 g saturated fat), 5 g carbohydrate, 3 g fiber, 1 g sugar, 31 g protein
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