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