Recipe by Ingrid
"This recipe is great for summertime veggies from the garden, and quick too!"
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skinless, boneless chicken breasts
ground black pepper
avocados - peeled, pitted and sliced
ripe tomatoes, sliced
1 (8 ounce) package
Monterey Jack cheese, cut into 10 slices
After a few changes this was wonderful. I made a lime cilatro marinade for the chicken(olive oil,lime juice,cilantro, and garlic) and let it marinade for a few hours, then when i cooked it i put a couple of sprigs of cilatro on it then the tomato and cheese and i took some canned black olives chopped them up and added them on top. The family loved it.
Made this dish as is and it was a little too bland for us. I like the concept though, especially with the fresh veggies. Next time I'll add a little garlic seasoning to the chicken and spice it up by using pepper jack cheese.
Absolutley mouth-watering! I took the advice of other reviewers and marinated the chicken in olive oil, garlic and lime juice before cooking in the skillet. I used the marinade to brown the chicken in the skillet instead of using additional olive oil. The only addition I will add next time will be to place cooked bacon on top of the chicken before baking in the oven. This recipe is definitely a keeper. I served it with rice pilaf and a fresh salad.
I adored this recipe! I definitely recommend making it as soon as you can! It is quick and easy and will certainly be added to my list of favorites. I did marinate the chicken in olive oil and a little lemon juice as recommended and I added a clove of minced garlic to the marinade. I then sauteed it in the marinade and also added 1/2 of a sweet onion sliced. I used pre-shredded mexican cheese as well and loved how the flavors all mixed together. Don't leave out the avocado! I wasn't too sure about it but did it anyway and now I am excited about trying more things with avocado. It was the crowning touch. Yum!
This tastes great and is so simple to prepare. I changed it a tiny bit and grilled the chicken after marinating it in olive oil, lemon juice and lemon pepper. I then popped it in the oven for a few minutes to melt the cheese. After it was put together I added a few sprigs of cilantro. YUM.
I only made two changes to this recipe (but I'm sure it's great the way it is). I added just a little garlic to the chicken (we love garlic) and I grilled the chicken instead of sauteing. I agree with others that it may be easier to dice the tomato (and even the avocado) to make sure you have all the ingredients in one bite. Excellent and easy recipe!
This dish was fantastic with several varying flavors. I took past suggestions and marinated the chicken in olive oil, lime juice, black pepper and onion powder. Instead of adding a slice of tomatoe and avocado, I made guacamole with avocado, salsa, cilantro and a little bit of salt to taste. I garnished it with some cilantro. It had an excellent flavor.
This was an awesome and unique way to prepare chicken. A good way to mix things up a bit when you tend to make chicken the same way all the time. This was a great meal! The avacados started turning black once I cut them so I would recommend cutting them RIGHT BEFORE you serve the chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 541
** Calories from Fat: 331
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