Skillet Pepper Jack Chicken with Avocado Salsa
Category
Entrees
Servings
Prep Time
Cook Time
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)
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.
Nutrition
Nutrition
- Serving Size
- 1/4 recipe
- per serving
- Calories
- 310
- Fat
- 23 grams
- 35%
- Saturated Fat
- 7 grams
- 35%
- Cholesterol
- 65 milligrams
- 22%
- Sodium
- 790 milligrams
- 33%
- Carbs
- 7 grams
- 2%
- Fiber
- 3 grams
- 12%
- Sugar
- 2 grams
- Protein
- 22 grams
- Calcium
- 227 milligrams
- 25%
Recipe Tips
Chop up the chicken and serve over rice, or as a quesadilla filling. Explore more skillet & stovetop cooking recipes today.
