Cut chicken in half lengthwise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
Cook chicken in hot oil in a nonstick skillet over medium heat until browned, basting with Buffalo sauce during last 3 minutes of cooking.
Top each piece of chicken with cheese; let stand until melted. Top with avocado and tomato.
Side Dish Ingredients
½ cup long-grain white rice
2 Tbsp chopped fresh cilantro
1 tsp lime zest
1 (15-oz) can black beans, drained and rinsed
Side Dish Instructions
Cook rice according to package directions; stir in cilantro and lime zest.
Heat beans according to package directions.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
32
1
33
Sat. Fat (g)
8
0
8
Protein (g)
33
14
47
Carb (g)
11
72
83
Fiber (g)
7
10
17
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