Green Chile-Chicken Huevos Rancheros
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Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp avocado oil, divided
- 1 Tbsp Southwest seasoning (or use fajita seasoning)
- 2 large zucchini, cut into ½-inch-thick slices
- 1 small sweet onion, thinly sliced
- 1 (12-oz) jar tomatillo salsa (see Note)
- 2 large eggs
- 1 tomato, cut into wedges
- 1 avocado, sliced
- 1 small jalapeño pepper, thinly sliced
- Fresh cilantro (optional)
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Brush with 1 Tbsp oil; sprinkle with seasoning.
- Grill chicken, covered, 5 to 6 minutes per side or until done; thinly slice.
- Preheat oven to 400°F. Toss together zucchini, onion, and 1 Tbsp oil on a rimmed baking sheet; spread in a single layer.
- Bake 15 minutes or until just tender. Divide zucchini and onion between plates; top with chicken. Drizzle with desired amount of salsa.
- Fry eggs in a large nonstick skillet until whites are set and yolks are cooked to desired doneness. Top each serving with 1 fried egg, tomatoes, avocado, jalapeño, and, if desired, cilantro.
Paleo Meal Plan
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