Chicken Melts (Print Version)

# Ingredients:

01 - 1 cup shredded pepper jack cheese.
02 - 1 teaspoon smoked paprika.
03 - 1 tablespoon unsalted butter.
04 - 1 tablespoon olive oil.
05 - 1 pound thin chicken breast fillets.
06 - Salt and fresh black pepper, to taste.
07 - 1 ripe avocado.
08 - 1 teaspoon fresh lemon juice.
09 - 1/8 teaspoon fine salt.
10 - 1 small plum tomato, chopped small.
11 - 2 tablespoons minced onion.
12 - A handful of cilantro (optional).

# Instructions:

01 - Melt the butter with the olive oil in a wide pan over medium-high until the butter starts bubbling.
02 - Generously sprinkle both sides of the chicken with paprika, salt, and black pepper.
03 - Lay the seasoned fillets into the preheated skillet in a single layer. If needed, cook in batches.
04 - Let the chicken cook on the first side for around 3-4 minutes, undisturbed, until golden.
05 - Turn over the fillets and let them cook for another 3-4 minutes. Make sure the internal temp hits 165°F.
06 - While the chicken finishes, mash up the avocado in a mixing bowl. Stir in the lemon juice and a pinch of salt.
07 - Add diced onion, chopped tomato, and cilantro (if you're using it) to the avocado mash. Stir to combine.
08 - After the chicken’s done, turn the heat to low or completely off.
09 - Spread a spoonful of the guacamole over each cooked fillet.
10 - Sprinkle the shredded cheese evenly across all the guacamole-topped fillets.
11 - Cover the skillet with its lid and let the cheese melt for about 2–3 minutes.
12 - Enjoy right away while everything’s still warm and gooey.

# Notes:

01 - All done in one pan.
02 - Great for low-carb eaters.
03 - Quick and easy to make.
04 - Uses fresh ingredients.

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