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.
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