NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Roma tomatoes

0.25 cup White onion

0.25 cup Fresh cilantro

1 tbsp Lime juice

1 tbsp Jalapeno

0.25 whole Avocado

PREPARATION

• 1

  In a small glass bowl, combine the diced Roma tomatoes, white onion, fresh cilantro, minced jalapeno, and lime juice to create the pico de gallo.

• 2

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 4

  Place the chicken in the hot skillet and sear for 6 to 7 minutes on the first side without moving it to ensure a golden crust forms.

• 5

  Flip the chicken and cook for another 5 to 6 minutes, or until the internal temperature reaches 165°F.

• 6

  Transfer the chicken to a cutting board and let it rest for 3 minutes before slicing to keep the meat juicy.

• 7

  Serve the sliced chicken topped generously with the fresh pico de gallo and the sliced avocado on the side.