Hey you, I hope you’re having a great week so far!
We just got back from a long weekend visiting Ben’s parents in Washington DC. We hibernated, ate great steak, played THE most most hilarious game, and Ben and I even got to sneak off for a mule and martini day date while the grandparents were in charge. It’s back to reality though, which means back to work, school, and starting baby boot camp, aka moving Cameron from my bedside bassinet to his crib in his room. I am fighting back tears as I type – it is so bittersweet!
We’re ripping the bandaid off and doing sleep training at the same time as the crib move, so this Mama will likely be extra tired with a cranky 4 month old on her hip this week. That’s why I’m grateful to have this 5 ingredient, 15 minute, 1 skillet recipe in my back pocket (aka I could practically make this thing in my (broken) sleep.) Although it’s not especially photogenic, BBQ, Avocado, Bacon and Cheddar Chicken is rocking my world right now!
Honestly I don’t post too many chicken breast recipes here on IGE because they can be so bland and boring, right? When’s the last time anyone in the house got excited when you announced “sauteed chicken breasts are on the menu tonight!” I recognize that chicken breasts are relatively inexpensive and readily available, but I much prefer chicken thighs, ground beef, sausage, or seafood if I’ve got a choice.
That said, even I can’t turn up my nose at chicken breasts when they’re smothered in sweet and smokey BBQ sauce then topped with crispy bacon, sliced avocado, and a mountain of freshly grated cheddar cheese. And are ready in 15 minutes. And are CRAZY delicious!!
This recipe is a riff on my Monterey Chicken Grilled Cheese Sandwich which (heh) I adapted to be super quick cooking by slicing chicken breasts in half to create cutlets, which cook in just a few minutes, and to include avocados because I can’t get enough of them right now. I make a big batch of really garlickly guacamole each week then snack on it for the next few days. We’re going to start Cameron on cereal and purees in the next couple of months and I can’t wait to plump up those already gorgeously juicy thighs with tons of avocado puree – whee!
Anyway, Ben and I wolf this meal down with big side salads, and Lincoln, who has a dairy allergy, eats the BBQ chicken chopped up in a bowl with bacon and avocado. Quick, easy and absolutely delicious for the whole family! Get after it!
Start by browning 4 slices bacon that have been cut in half in a large skillet over medium heat. Remove the bacon to a paper towel lined plate to drain then remove all but 1 Tablespoon grease from the skillet and turn the heat up slightly.
Next, salt and pepper 4 chicken cutlets that have been cut from 2 chicken breasts (just cut them in half width wise) and add to the skillet. Saute until golden brown on one side, 2-3 minutes, then flip.
After flipping, spread a heaping Tablespoon BBQ sauce over the top of each cutlet.
Now add the rest of the goodies: 2 bacon halves followed by avocado slices and 1oz freshly shredded cheddar cheese.
Place a lid on top of the skillet then continue cooking until the cheese has melted, 2 minutes or so. Since the chicken is cut so thin it will be cooked through in no time.
Plate the chicken then serve with a big side salad or roasted vegetables. May I suggest roasted broccoli or green beans? Whatever’s on the side, I hope you LOVE this easy and scrumptious BBQ, Avocado, Bacon and Cheddar Chicken! Enjoy!
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BBQ, Avocado, Bacon and Cheddar Chicken
5 Ingredient BBQ, Avocado, Bacon and Cheddar Chicken takes just 15 minutes to cook, and is totally craveable. This easy, gluten-free dinner recipe is such a winner!
- 4 slices bacon, cut in half
- 2 chicken breasts, sliced in half widthwise to create cutlets
- salt and pepper
- 1/3 cup BBQ sauce
- 1 avocado, sliced
- 4oz freshly shredded cheddar cheese
- Add bacon halves to a large, 12" skillet over medium heat then saute until browned. Remove bacon to a paper towel-lined plate to drain then remove all but 1 Tablespoon bacon grease from the skillet and turn the heat up slightly.
- Season chicken cutlets on both sides with salt and pepper then add to the skillet and saute until golden brown on one side, 2-3 minutes. Flip then spread a heaping Tablespoon BBQ sauce on top of each cutlet, followed by 2 bacon halves, 1/4 of the avocado slices, and 1/4 of the shredded cheese. Place a lid on top of the skillet then cook until the cheese has melted and chicken is cooked through, 2 minutes. Transfer onto plates then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.