Name: Chicken with avocado cabbage slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 3.5 oz red cabbage, shredded; 1/2 green bell pepper, thinly sliced; 1/2 cup avocado, diced; 2/3 cup fresh cilantro, chopped; 1 tbsp lime juice; 1 1/2 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

427 calories

Protein: 48g; 44% of calories
Carbs: 17g; 15% of calories
Fat: 20g; 41% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 5 min

Place the chicken breast between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound it to an even 3/4-inch thickness. Season both sides with half the salt and all of the black pepper.
Heat the olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side. Remove from the pan and let it rest for 5 minutes. Done when internal temperature reaches 165°F.
While the chicken cooks, mash a third of the avocado in a medium bowl with the lime juice and the remaining salt. Add the cabbage, green pepper, cilantro, and the remaining diced avocado. Toss well to coat and let sit for 5 minutes to soften the cabbage.
Place the rested chicken breast on a plate and pile the avocado cabbage slaw next to it.

Nutrition

Ingredients

Instructions

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