Skillet Pepper Jack Chicken with Avocado Salsa

Name: Skillet Pepper Jack Chicken with Avocado Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 medium tomato, diced; 1 avocado, diced; 2 tablespoons diced red onion; 2 scallions, chopped; ½ fresh jalapeño, minced or 1 tablespoon minced pickled jalapeno; 2 tablespoons avocado or extra-virgin olive oil, divided; ½ lime, juiced; 1 teaspoon salt, divided; ¾ teaspoon ground black pepper, divided; 2 boneless, skinless chicken breasts (about 1 pound); 4 ounces Cabot Pepper Jack cheese, shredded (1 cup)

Servings

4

Prep Time

10 minutes

Cook Time

15 minutes

Chicken gets a ooey, gooey cheesy treatment in this lactose free skillet pepper jack chicken with avocado salsa. Serve with rice and beans, or chop it up and make it a killer topping for nachos.

Ingredients

1 medium tomato, diced
1 avocado, diced
2 tablespoons diced red onion
2 scallions, chopped
½ fresh jalapeño, minced or 1 tablespoon minced pickled jalapeno
2 tablespoons avocado or extra-virgin olive oil, divided
½ lime, juiced
1 teaspoon salt, divided
¾ teaspoon ground black pepper, divided
2 boneless, skinless chicken breasts (about 1 pound)
4 ounces Cabot Pepper Jack cheese, shredded (1 cup)

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Directions

COMBINE tomato, avocado, red onion, scallions, jalapeno, 1 tablespoon oil, lime juice, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl to make the avocado salsa. Set aside, stirring occasionally to blend the seasonings.
HEAT the remaining 1 tablespoon oil in a large cast iron or large skillet over medium-high heat. Sprinkle both sides of the chicken with the remaining ½ teaspoon salt and ½ teaspoon pepper.
COOK the chicken, flipping occasionally, until golden brown on both sides and an instant-read thermometer registers 160°F when inserted into the thickest part, about 8 minutes total.
REMOVE the pan from the heat and top the chicken with the shredded cheese. Cover the pan and let sit until the cheese is melted and an instant-read thermometer registers at least 165°F, about 3 more minutes.
SERVE the chicken topped with the avocado salsa.