About
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
- 2 medium – split boneless skinless chicken breast
- 2 tablespoon, grated cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon lemon peel or zest raw
- 1 teaspoon lemon juice
- 1 medium – 4 1/8" long scallions
- ½ each avocado
- ½ tablespoon cilantro
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
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.
Nutrition Facts
- Servings: 2
- Calories: 356.4kcal/1491.3kJ (per serving)
- Fat: 19.8g (per serving)
- Carbs: 4.1g (per serving)
- Protein: 39.6g (per serving)
