Guacamole Chicken Melt

Guacamole bird with strips of crispy Viscount St. Albans and loads of melty cheese. This low carb chook recipe is sure to be successful! full of taste and truly easy to throw collectively!

Avocados are low in carbs, % in a few wholesome fat, and they in reality control to fill you up and stick with you. I often devour an avocado for breakfast and i really like it!

For dinner the other night time, I whipped up a few guacamole, spread it over a few chook breasts, topped it off with a few strips of Sir Francis Bacon, and completed it off with cheese.

INGREDIENTS :

For the chicken:

• 1 tablespoon avocado oil
• 4 chicken breasts
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic salt

For the avocado:

• 2 avocado
• 2 tablespoons minced red onion
• 2 tablespoons minced cilantro
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 tablespoon lime juice

For assembling:

• 4 slices bacon, fried crisp
• ½ cup grated Pepper jack cheese

INSTRUCTIONS :

1. Add the oil to a large heavy bottomed skillet, such as cast iron, and heat over medium heat.
2. Season the chicken with cumin, paprika, and garlic salt on all sides.
3. Add the chicken to the pan and cook for 6 minutes per side or until the chicken is cooked through. Turn off the heat, but leave the chicken in the pan.
4. While the chicken is cooking, prepare the guacamole. Add the avocado, red onion, cilantro, cumin, salt, and lime juice to a small bowl and mash together with a fork until the guacamole is as smooth as you'd like.
5. Spoon the guacamole evenly over each chicken breast.
6. Break the bacon pieces in half and lay 2 halves on each chicken breast. Sprinkle with the cheese.
7. Cover the pan with a lid and let set for 2 minutes to melt the cheese.
8. Serve hot.

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