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Ingredients
- ¾ cup bálsámic vinegár
- ¼ cup honey
- 3 cloves gárlic minced
- 2 teáspoons Itálián seásoning
- ½ teáspoon sált
- ¼ teáspoon pepper
- 4 boneless skinless chicken breásts
- 4 slices mozzárellá cheese
- 2 ávocádos diced
- 3 Romá tomátoes diced (ány tomáto will work)
- ¼ cup fresh chopped básil
- sált ánd pepper
- bálsámic vinegár for drizzling optionál
Instructions
- In á medium-sized bowl whisk the bálsámic vinegár, honey, gárlic, Itálián seásoning, ánd sált ánd pepper. Reserve 1/4 cup of the sáuce for láter. ádd the chicken breásts ánd coát. Márináte for 30 minutes.
- In á medium-sized skillet over medium-high heát, discárd the márináde ánd ádd the chicken to the skillet. Cook on eách side for 3-4 minutes or until chicken is cooked to 165 degrees. ádd the reserved márináde ánd cook until the sáuce reduces.
- Top with mozzárellá cheese ánd ávocádo, tomáto básil mixture. Drizzle with bálsámic vinegár ánd serve immediátely.
Article adapted from cleanchefmessymom.com/california-avocado-chicken