One of my personal favorite chicken dishes!
One of my personal favorite chicken dishes!

 

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!

Ingredients

  • 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.

The Process

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.

Happy eating!

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