Guac shouldn’t be reserved for chips only.  Throw some on top of chicken for a speedy weeknight dinner and if you miss the chips that much, you can serve them on the side.

Guac

• 1 ripe haas avocado
• juice of 1 lime
• 1 clove garlic, minced
• 5 campari tomatoes, chopped
• 2 tbs red onion, chopped
• 1/4 tsp cumin
• 1/4 tsp ground coriander (cilantro)
• 1/4 tsp crushed red pepper flakes
• salt and pepper

Peel your avocado and immediately drizzle lime juice over top to prevent oxidization. (that yucky brown color) Break the avocado up with a fork and add in the rest of your ingredients.  Mix to combine and set aside.

Chicken

• 1 package of thinly sliced chicken breast (or use regular and pound them out)
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper
• 2 tbs olive oil

Heat a large skillet over medium – high heat and add in olive oil.

Lay your chicken out on a plate and top each one, front and back with garlic powder, onion powder, salt and pepper.

Cook chicken about 2 minutes per side.

To serve, top with a dollop of guac and enjoy!