My goal for this week is to eat better. I seem to be "winging it" a lot more than usual lately when it comes to meal time. I'd like to blame it on Courtney's crazy soccer schedule but I refuse to use that as my excuse any more. I made a conscious effort this week to make a more specific meal plan and more importantly - to stick to it.
Getting more vegetables and lean proteins into our diet were top priority on my "eating better" plan. Unfortunately my plans to eat healthier this week didn't translate to more hours for meal preparation. I still have to work around everyone's schedules, which meant that I had to seek out recipes that were healthy and also quick and easy to prepare. Skillet chicken with seared avocados to the rescue. This meal is easy to fix, it's super tasty and since it's all prepared in one skillet - it's easy to clean up too.
Skillet Chicken with Seared Avocados
1 Tablespoon olive oil
3-4 chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon paprika
2 small avocados
1/2 teaspoon sugar
1 medium red onion
4 green onions
1 poblano pepper
1 lime, juiced
1 Tablespoon soy sauce
1 Tablespoon sour cream
Heat oil in skillet. Sprinkle chicken with salt, pepper and paprika. Add chicken to pan and cook 4 minutes. Turn and cook 1 minute longer. Remove chicken from pan. Wipe skillet with paper towels.
Cut avocados in half. Sprinkle with sugar. Place, cut side down in pan. Cook 2 minutes.
Remove from pan.
Slice onion into 1/4 inch rounds. Spray pan with cooking spray and place onions in pan. Cook 3 minutes.
Turn onions. Separate into rings. Add green onions and sliced poblano. Cook 3 minutes.
Stir in lime juice and soy sauce.
Nestle chicken and avocados into onion mixture.
Place pan in oven and bake 7-10 minutes at 450.
I love avocados and I didn't know how I'd feel about a seared avocado but I really liked it. I love the little crust that forms on the fruit as the sugar caramelizes and I really liked them warm. Who knew? Here's to healthy eating for today and for the rest of the week.
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