In the previous post, I talked about how life moves in circles and how I was the first generation of computer kids. This was so very true. We got our first computer in the late seventies, back in the days when the Apple II was battling the TRS-80 for dominance. IBM had yet to release the PC and data was still stored on cassettes or very large and very expensive floppy disks. I grew up with computers and spent many hours on them, working (writing papers for school), playing (if I had a penny for every hour I played computer games….) and socializing (using electronic bulletin board systems prior to the Internet and email).
With my journalism training, my computer experience and love for cooking, I am really surprised it took me so long to start this blog. It is now my hobby. Besides my family and work, I spend more time on the blog than any other pursuit. I thank all of my readers for making sure that my words and efforts are listened to and worth doing. Another of life’s circles.
Another fabulous dish with spicy mexican flavors and the coolness of avocado.
I used boneless thighs as my chicken cut.
Not quite a guacamole, but more of an avocado salsa without the tomato.
Frying up the chicken.
I decided to add some slices of pepper-jack on the top of the chicken.
After putting the lid on for five minutes the chicken is cooked and the cheese is melted.
Spicy Avocado Chicken
Makes: 4 chicken breast halves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 4 skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- 1 red onion, minced
- 2 tablespoons lime juice
- 1 avocado, diced
- Salt and ground black pepper to taste
1. Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
2. Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.
Total Fat: 17.8g Cholesterol: 69mg Sodium: 743mg Total Carbs: 8g Dietary Fiber: 3.9g Protein: 26.8g