Keto Cheesy Avocado Chicken

These simple butterflied chicken breasts are pan fried then topped with crushed avocado, tangy grated cheddar, scallions and aromatic cilantro. This makes for a quick and easy weeknight meal served with a simple salad or cauliflower rice.

Ingredients

  • Boneless Skinless Chicken Breast (2 medium - split)
  • Cheddar Cheese (2 tablespoon, grated)
  • Olive Oil (1 tablespoon)
  • Lemon Peel Or Zest Raw (1 tsp)
  • Lemon Juice (1 teaspoon)
  • Scallions (1 medium - 4 1/8" long)
  • Avocado (½ each)
  • Cilantro (½ tablespoon)
  • Salt, Sea Salt (¼ teaspoon)
  • Black Pepper (â…› teaspoon)

Instructions

  • Slice each chicken breast in half lengthwise across the middle so that it opens out like a book. Heat the oil in a large skillet over a medium/high heat. Season the chicken breast on each side with salt, pepper and lemon zest. Pan fry for 6 minutes on each side or until completely cooked through and the juices run clear.
  • Whilst the chicken is cooking, add the avocado flesh to a mixing bowl. Season with salt and pepper and add the lemon juice. Mash together to combine.
  • Once the chicken is cooked, top with the crushed avocado.
  • Sprinkle the grated cheese over the chicken with the pan still on the heat so it melts a little.
  • Finely slice the scallions and chop the cilantro. Scatter over the chicken breasts to serve.

Nutrients

Protein: 39.555g
Fat: 19.783g
Total Carbs: 4.143g
Net Carbs: 1.414g
Calories: 356.429 KCal
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