Ingredients

• 3 chicken breasts, thinly sliced & patted dry

• 4 avocados

• 1 ½ pounds cherry/grape tomatoes

• 2 cups arugula (for plating, it is optional)

• ½ cup chopped parsley

• 3 cloves minced garlic

• ¼ cup balsamic vinegar

• 5 tablespoons olive oil

• 1 lime

• Seasonings all to taste

  • Salt

  • Paprika

  • Oregano

  • Black pepper

  • Crushed red pepper

  • Garlic powder

Steps

For the balsamic tomatoes

1. Pour 2 tablespoons of olive oil into a sauté pan

2. Add in the minced garlic and brown on medium heat for 2 minutes, stirring once or twice

3. While the garlic is browning, roughly chop the parsley and keep to the side

4. Using a small, sharp knife, poke a hole in each of the tomatoes and add them to the browned garlic

5. Add the chopped parsley to the tomatoes and stir

6. Season with some salt and red pepper to taste

7. Pour in ¼ cup of balsamic vinegar to the tomatoes

8. While keeping the heat on medium-low to low, allow the tomatoes to cook down and simmer and the balsamic vinegar to reduce and thicken for 8 to 10 minutes

9. Once the tomatoes have cooked, move the pan to the side until the chicken is ready to assemble

For the guacamole

10. Cut four avocados and scoop each half into a medium bowl

11. Zest one lime and add it to the avocados

12. Cut the lime and squeeze in half of juice into the avocados

13. Pour in 1 tablespoon of olive oil

14. Add salt, black pepper, and red pepper to taste to the avocados

15. Roughly cut the avocados with a knife then use a spoon to continue mashing and mixing the guacamole

For the chicken

16. Line a baking sheet with parchment paper and preheat the oven to broil at 500 degrees Fahrenheit

17. Lightly drizzle a tablespoon or two of olive oil all over the parchment paper (seasoning the bottom of the pan first will allow you to season both sides of the chicken breasts without actually having to flip them once they are placed on the tray)

18. Season the baking sheet with salt, garlic powder, paprika, and oregano to taste

19. Place the sliced chicken breasts in a single layer on the pre-seasoned baking sheet

20. Lightly drizzle some another tablespoon of olive oil all over on top of the chicken breasts

21. Season the top of the chicken breasts with some more salt, garlic powder, paprika, and oregano

22. Broil the seasoned chicken breasts for 8 to 10 minutes flipping the chicken halfway in between cooking

For the assembly

23. Lay out a bed of arugula over a large serving platter

24. Place the cooked chicken breasts on top of the arugula

25. Spoon a dollop of guacamole on each chicken breast

26. Scoop a spoonful of the cooked tomatoes on top of the guacamole

27. Lightly drizzle some of the remaining balsamic reduction from the sauté pan with the tomatoes on top of the platter

28. Serve and enjoy this healthy and colorful meal

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