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Guacamole Chicken Melt
Ingredients
– 4 boneless, skinless chicken breasts
– 2 tbsp Creole-style seasoning
– 1 tbsp olive oil
– 1 cup shredded Monterey Jack cheese
– 2 ripe avocados
– 1 small red onion, finely chopped
– 1 tomato, diced
– 1 clove garlic, minced
– 2 tbsp lime juice
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 4 slices of your favorite bread or 4 buns, optional for serving
– 2 tbsp Creole-style seasoning
– 1 tbsp olive oil
– 1 cup shredded Monterey Jack cheese
– 2 ripe avocados
– 1 small red onion, finely chopped
– 1 tomato, diced
– 1 clove garlic, minced
– 2 tbsp lime juice
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– 4 slices of your favorite bread or 4 buns, optional for serving
Directions
1. Preheat your grill or stovetop grill pan over medium-high heat. While it’s getting toasty, let’s talk chicken. Season those chicken breasts with the Creole-style seasoning so they’re ready to party.
2. Drizzle olive oil onto the grill or pan and add the chicken. Cook for about 6-7 minutes per side or until the chicken is cooked through and has those gorgeous grill marks. No pink in the middle, folks – safety first!
3. While the chicken does its thing, it’s guac time! Halve and pit the avocados and scoop the goodness into a bowl. Mash it up with a fork, then stir in red onion, tomato, garlic, lime juice, and cilantro. Season with a pinch of salt and pepper, because, flavor!
4. Once the chicken is thoroughly cooked, sprinkle each breast with a generous amount of cheese and let it melt into gooey perfection – cover the grill for a minute if you need to help the cheese along.
5. Finally, transfer each cheesy chicken breast onto a plate and top with a hearty dollop of your fresh guac. If you’re feeling the bun or bread, toast it up and use it as a base for this melt – it’s divine!
Variations & Tips
– For a smoky flavor, throw in a bit of chipotle chili powder into your guac – it’ll give a gentle kick that’s seriously addictive.
– If you’re out of Monterey Jack, don’t panic. Cheddar, Pepper Jack, or even Mozzarella can pinch-hit like champs.
– To make this dish even quicker, use pre-cooked grilled chicken slices and just heat them up before adding the cheese.
– Meal preppers rejoice! You can grill your chicken ahead of time, and when you’re ready to eat, just reheat, add cheese, and top with fresh guac.
– For my vegetarian pals, swap out the chicken for grilled Portobello mushrooms – still hearty, still delicious.
– Remember, for the best guac texture, use avocados that are ripe but still firm to touch. If you’ve got time, make the guac an hour ahead and let it sit at room temperature to let the flavors mingle.
– If you’re out of Monterey Jack, don’t panic. Cheddar, Pepper Jack, or even Mozzarella can pinch-hit like champs.
– To make this dish even quicker, use pre-cooked grilled chicken slices and just heat them up before adding the cheese.
– Meal preppers rejoice! You can grill your chicken ahead of time, and when you’re ready to eat, just reheat, add cheese, and top with fresh guac.
– For my vegetarian pals, swap out the chicken for grilled Portobello mushrooms – still hearty, still delicious.
– Remember, for the best guac texture, use avocados that are ripe but still firm to touch. If you’ve got time, make the guac an hour ahead and let it sit at room temperature to let the flavors mingle.
Now, go ahead and rock that Guacamole Chicken Melt, and watch it become the new favorite in your dinner rotation. Happy cooking, and even happier eating!
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