Guacamole Chicken might just be the most interesting way ever to eat chicken! Like, just look at it! Juicy slabs of Creole-seasoned meat make up this savory, delectable dish! And that’s not all… each piece gets a big glob of that creamy, garlicky, avocado-y guac we all love so much, plus a melty slice of spicy Pepper Jack cheese. Umm, yum! It’s easy, it’s exciting, and most importantly, it’s delicious! This Guacamole Chicken might just be the best chicken dish there ever was!
Ingredients
For the chicken:
- 1 tablespoon butter
- 2 tablespoons olive oil
- 4 chicken breasts, skinless and boneless
- 2 teaspoons Creole-style seasoning
For the guacamole:
- 2 avocados, pit removed, halved
- 1 tablespoon fresh lime juice
- 1 small tomato, diced
- 2 tablespoons red onion, finely chopped
- garlic powder, to taste
- salt, to taste
- pepper, to taste
- For the topping:
- 4 slices Pepper Jack cheese
- lime wedges, to taste
- cilantro, to taste, chopped
Directions
Step 1 –Position the oven rack about 6 inches from the heat source.
Step 2 –Preheat the oven broiler
Step 3 –Heat the butter and the olive oil in a skillet over medium heat.
Step 4 –Sprinkle both sides of the chicken breasts with the Creole seasoning.
Step 5 –Add the chicken breasts to the skillet and pan-fry until they reach an internal temperature of 165 degrees F and are golden-brown on the outside, about 10 minutes per side.
Step 6 –In a medium bowl, add the avocados, the lime juice, the tomatoes, the onions, the garlic powder, the salt, and the pepper and mash together to combine.
Step 7 –Spoon 1/3 cup of the guacamole on each of the chicken breasts.
Step 8 –Place 1 slice of the Pepper Jack cheese on top of the guacamole on each of the chicken breasts.
Step 9 –Broil the chicken breasts until the cheese is melted and bubbling, about 2-4 minutes.
Step 10 –Serve with the lime wedges and the cilantro.
