Guacamole Chicken
Mexican Coleslaw
Ingredients
- 1 medium avocado
- 2 tsp chopped pimientos
- 1 tsp lime juice
- Pinch of salt plus ½ tsp, divided
- Pinch of ground pepper plus ½ tsp, divided
- 2 8-oz boneless, skinless chicken breasts, halved
- ½ tsp garlic powder
- 1 Tbsp extra-virgin olive oil
- ½ cup shredded Monterey Jack cheese (1 oz)
- 2 Tbsp chopped fresh cilantro
Instructions
- Place avocado in a medium bowl; mash with a fork until smooth with some chunks remaining. Stir in pimientos, lime juice, a pinch of salt and a pinch of pepper. Set aside.
- Sprinkle chicken with the remaining ½ tsp salt, the remaining ½ tsp pepper and garlic powder. Heat oil in a large skillet over medium-high heat. Add the chicken and reduce heat to medium. Cook, turning once, until just cooked through, 4 to 6 minutes per side.
- Top with cheese; cover and continue cooking until the cheese has melted, about 2 minutes more. Transfer the chicken to a serving platter and top with the guacamole. Garnish with cilantro.
Side Dish Ingredients
- 6 cups very thinly sliced green cabbage, (about ½ head)
- 1½ cups peeled and grated carrots, (2-3 medium)
- ⅓ cup chopped cilantro
- ¼ cup rice vinegar
- 2 Tbsp extra-virgin olive oil
- ¼ tsp salt
Side Dish Instructions
- Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
- Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 8 | |
| Calories |
263
|
53
|
316
|
| Fat (g) | 16 | 4 | 20 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 5 | 5 | 10 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 428 | 97 | 525 |
EatingWell Meal Plan
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