I was so excited to discover this combo and this is SUCH an easy weeknight dinner. It only takes 10 minutes *if* youhave precooked chicken to use, otherwise you would want to roast your chicken first. I like to either grill a bunch of extra chicken on the weekends, or roast some up early in the week so I do have it on hand (see this method). Also if you already have guacamole. I do this when we have leftover, and save it covered in plastic wrap with as much air squished out as possible to prevent browning. (I don’t have a good guacamole recipe yet, but a version with plenty of lime, tomato, and garlic will make this pop!)
-boneless skinless chicken breasts, roasted or grilled
-guacamole, about 1/2 cup to 4 medium breasts
-sliced jack, mozzarella, or other white cheese.
Preheat oven to low broil. Cover a sheet pan with foil; arrange chicken. If pieces are very thick you may want to spice them lengthwise.
Sprinkle each breast lightly with cumin, then spread with guacamole. Top with cheese slices–I like to tear them to fit the chicken, which also helps preserve the guac if you want leftovers. Broil 10 minutes or until cheese is golden brown.
Serve with chips or cilantro lime rice. Enjoy!
(And by the way, cilantro lime rice really is as easy as throwing some cilantro and a spritz of lime in your rice!)