Ingredients
Avocado Tomato Salad
- 1/2 tsp Lemon juice
- 1 tsp Garlic grated
- 1/4 cup Grape tomatoes quartered
- 1/2 tbsp Red onion minced
- 1 Avocados diced
- 1/2 tsp Fresh cilantro chopped, plus more for garnish
Chicken
- 4 slices Crusty bread sliced about 1/4 inch thick and drizzled with olive oil
- 6 oz Chicken breast boneless skinless butterflied
- 1/4 tbsp Chicken Seasoning rub your favorite
- 1/4 tsp Smoked paprika
- 1 Tbsp Extra-virgin olive oil
Instructions
- Preheat the oven broiler on low. Toast the bread to golden brown.
- In a bowl mix together all of the ingredients for the avocado tomato salad. Season with salt and pepper to taste and store in the refrigerator until ready to use.
- Season the chicken well on both sides with seasoning rub and paprika. Season with salt.
- Heat a saute pan on medium heat. Once hot add the oil. Brown the chicken well on both sides and cook to an internal temperature of 160 degrees using a thermometer. Once cooked set aside to rest for 2 to 3 minutes.
- Spoon the avocado tomato salad over the chicken. Serve with crostini.
Nutrition
Calories: 366kcal | Carbohydrates: 18g | Protein: 22g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 193mg | Potassium: 880mg | Fiber: 7g | Sugar: 2g | Vitamin A: 452IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 2mg
Chicken Avocado
Ingredients
Avocado Tomato Salad
- 1/2 tsp Lemon juice
- 1 tsp Garlic grated
- 1/4 cup Grape tomatoes quartered
- 1/2 tbsp Red onion minced
- 1 Avocados diced
- 1/2 tsp Fresh cilantro chopped, plus more for garnish
Chicken
- 4 slices Crusty bread sliced about 1/4 inch thick and drizzled with olive oil
- 6 oz Chicken breast boneless skinless butterflied
- 1/4 tbsp Chicken Seasoning rub your favorite
- 1/4 tsp Smoked paprika
- 1 Tbsp Extra-virgin olive oil
Instructions
- Preheat the oven broiler on low. Toast the bread to golden brown.
- In a bowl mix together all of the ingredients for the avocado tomato salad. Season with salt and pepper to taste and store in the refrigerator until ready to use.
- Season the chicken well on both sides with seasoning rub and paprika. Season with salt.
- Heat a saute pan on medium heat. Once hot add the oil. Brown the chicken well on both sides and cook to an internal temperature of 160 degrees using a thermometer. Once cooked set aside to rest for 2 to 3 minutes.
- Spoon the avocado tomato salad over the chicken. Serve with crostini.
Nutrition
Calories: 366kcalCarbohydrates: 18gProtein: 22gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 54mgSodium: 193mgPotassium: 880mgFiber: 7gSugar: 2gVitamin A: 452IUVitamin C: 15mgCalcium: 30mgIron: 2mg
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