Tomato & Avocado Topped Chicken

1 small firm-ripe Hass avocado, diced
1 tomatoes, chopped
1/4 cup packed fresh parsley leaves, chopped
1 tbsp freshly squeezed lemon juice
1/4 tsp freshly cracked black pepper
2 tbsp olive oil (more for cooking)
2 boneless skinless chicken beasts

1. In a medium bowl, combine avocado, tomatoes, and basil. Season with salt and pepper and toss with lemon juice and olive oil.

2. In a large skillet, heat some oil over medium-ugh heat. Add chicken and cook, turning once, for 5 to 6 minutes per sir or until an instant-read thermometer inserted in the thickest part f the breast registers 165 F.  Top with tomato & avocado salad and serve.

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