For day three of our healthier dinner plan, I decided to make chicken breast with mozzarella cheese, avocado, and tomato.  It’s fairly easy to make, and Dave says you can’t go wrong with cheese (even though there’s not a ton of it on there) The first time I made this I used a recipe that serves four, since we already have leftover tacos and chili in our refrigerator I thought I would make just enough  for the two of us.  Even harder than finding “healthy” recipes is finding them for just too people, so I thought it might be a good idea to post it this way.  If you want to see the original that serves four, just check out this link:  chicken with avocado, cheese, and tomato.

Ingredients:

1 boneless skinless chicken breast, butterflied and halved

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp Italian seasoning (or you can use 1/8 tsp of Oregano and 1/8 tsfile-jan-04-8-07-19-pmp of dried Basil)

Salt – 1/8 tsp. (or less)

1 Tbsp. olive oil or cooking spray

2 Tbsp. of shredded mozzarella cheese

2 avocado slices (from firm but ripe avocado)

1 medium tomatoes, sliced

(Makes 2 servings)

In a bowl mix the garlic powder, onion powder, oregano, and basil.  Add a little bit of salt about a 1/8th tsp. or less if you’re trying to keep the sodium down like I am.  Mix them up then set them aside.  I then butterfly the chicken, which just means you cut the chicken in half to make it thinner.  Sprinkle the seasonings on both sides of the chicken lightly.  Heat the olive oil in a skillet on medium high. Once it’s hot add the chicken and cook the first side for about 5-6 minutes.  Cut up the tomato slices and avocado while the chicken is cooking.  Flip the chicken over and cook for another 5-6 minutes until the temperature reaches 160 degrees.  When the temp hits 160 degrees Iraw-chicken-in-pan put the avocado on the chicken.  Put a Tablespoon of shredded mozzarella in the hole of the avocado slice (the hole left by removing the pit).  Then place the tomato slice on top of that and sprinkle lightly with salt.  Cover the pan with the lid and cook for another 1-2 minutes.  (Cook until the cheese melts and the chicken temp. reads 165 in the center)  I had some avocado and some tomato left so I diced them up and used them as an extra on the side.   I also made some steam fresh mixed veggies to complete the meal.

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