Savannah is by no means a picky eater but she does draw the line at leafy stuff, which is totally understandable at her age. I sometimes worry about how low her veggie intake is. She loves cherry tomatoes but that’s pretty much all she gets on a consistent basis. I found this super delicious recipe RIGHT HERE and was happy to see that Savannah loves avocado as much as Paul and I do!
- Boneless chicken breasts
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- salt and pepper to taste
- 2 avocados
- Shredded monterey jack cheese
- Cherry tomatoes
You’ll see that I tweaked the ingredients from the original recipe just a little bit. I really don’t like to add salt to food but learned in a cooking class that the sodium greatly changes the composition of the food – whatever that means. Basically, it brings out some of the more subtle flavors. I also preferred using shredded cheese to make the toppings stick to each other better. I wanted to use more onion powder because I like very seasoned food but change that as you need to.
Preheat oven to 350 degrees.
Warm olive oil in a frying pan and add chicken and onion powder.
Cook until chicken is browned and just about done.
Salt and pepper to taste.
Place the chicken on a baking sheet and cover with shredded monterey jack cheese and some halved cherry tomatoes.
Bake chicken in the oven for 10-15 minutes.
Remove from oven and top with avocado.
It’s that easy! I paired this with a spring mix salad to use up the left over shredded cheese and some more avocado.