Avocado Caprese Chicken Skillet
One of my favorite meals is a simple caprese salad. I found this recipe on Pinterest that puts a spin on a caprese salad so I had to try it. It's an easy weeknight salad that is well rounded all by itself: meat, healthy fatty avocado, and vegetables.
Ingredients:
1 lb chicken thighs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
Salt and freshly ground black pepper
2 Tbsp olive oil
6 oz fresh mozzarella, cut into a slice per chicken thigh
1 avocado, cut into a slice per chicken thigh
2 medium vine ripened tomatoes, cut into a slice per chicken thigh
3 Tbsp balsamic glaze
1/3 cup chopped basil ribbons
Instructions
In a bowl mix together garlic powder, onion powder, Italian seasoning, 1/2 tsp salt and 1/4 tsp pepper. Sprinkle mixture evenly over both sides of each chicken thigh.
Heat olive oil in a 12-inch skillet over medium-high heat.
Add chicken and cover. Cook until golden brown on bottom, about 4 - 6 minutes. Rotate and cook opposite side until chicken has nearly cooked through, reducing burner temperature just slightly if needed, about 4 - 5 minutes (it should be nearly 160 in center on an instant read thermometer).
Add a slice of mozzarella to the top each piece of chicken, followed by one avocado slice, and 1 - 2 tomato slices.
Cover pan with lid, return to heat and allow to cook 1 - 2 minutes longer until cheese has melted and chicken registers 165 in center.
Sprinkle chicken with pepper, drizzle with balsamic glaze and sprinkle with fresh basil. Serve warm.
Chris' rating: 4/5. Chris at more than one serving for dinner and took leftovers for lunch. In my book, that is a happy, full husband!