Guacamole Chicken Melt

Ingredients

• Butter

  unsalted

  1 tbsp or 14g

• Olive oil

  2 tbsp or 27g

• Chicken breast

  raw, skinless

  4 full breast (both fillets) or 944g

• Creole seasoning

  Zatarain's

  2 tsp or 72g

• California avocado

  raw

  2 fruit, without skin and seed or 272g

• Lime juice

  1 tbsp or 15g

• Tomatoes

  red, raw

  1 medium whole or 123g

• Red onion

  ⅓ small raw or 23g

• Garlic powder

  1 tbsp or 10g

• Salt

  table

  1 tbsp or 18g

• Black pepper

  ground

  1 tbsp or 6g

• Pepper Jack Singles

  Kroger

  4 servings or 84g

Directions

1. Preheat oven broiler, and set the oven rack about 6 inches from the heat source. Heat the butter and olive oil in a skillet over medium heat, and pan-fry the chicken breasts for about 10 minutes per side until no longer pink on the inside and golden brown on the outside, sprinkling each side with Creole seasoning. Scoop the avocados into a bowl, and mash them with the lime juice, tomato, onion, garlic powder, salt, and pepper. Spoon about 1/3 cup of guacamole onto each chicken breast, top with a slice of pepper jack cheese, and broil for 2 to 4 minutes, until the cheese is melted and bubbling.