Grilled Chicken Avocado Melts

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As you’ve probably figured out by now, I am not a big red meat eater. Although I do appreciate all food, I prefer eating a lot of plant-based foods along with occasional chicken, fish and seafood. It’s not that I don’t ever buy meat, it’s just when I am craving protein I usually go to chicken first. I can get a chicken dish on the table in no time.

Tyson® Fresh Chicken is mindful of the challenges that busy families face during mealtime preparation. Their goal is to bring families together in a healthy, yet achievable manner. I love the versatility of chicken, the fact that it’s a lean protein and easy to prepare; perfect for any busy day of the week. Plus my whole family, including the kids, loves chicken.

If we were to have it several times a month it would it would be different each time. The most popular ways we prepare our chicken would be: grilled and added to salads, smoked with a dry rub, sautéed for chicken fajitas, boiled for chicken salad (to have for sandwiches, with crackers or to top salad), slow cooked in the crock pot for chicken tacos or pulled BBQ chicken. These are seriously just a few of our standard ways to eat chicken.

Luckily the commissary stocks mainly just Tyson Fresh Chicken; it’s affordable, all natural* and has no added growth hormones or steroids**. When they say fresh, they mean it. It is delivered to your store within days of leaving the farm. Good to know! What I also like about Tyson Fresh Chicken is that it’s raised from a family of farmers of over 75 years! Coming from a family they know how crazy mealtime can be and they help by hand-trimming each piece to save us time!

Today I’m sharing a recipe I’ve had over the years for a simple grilled chicken topped with creamy avocado and Pepper Jack Cheese or, as I like to call it Grilled Chicken Avocado Melts.

 

tyson

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Avocado and cheese elevates those plain ol’ grilled chicken breasts and really creates a satisfying meal.

I made up a lime marinade with a bunch of spices but you could do any marinade you like and top it with any cheese you like. I put provolone on my kids because they don’t like the spice of the Pepper Jack. It’s a very easy recipe to customize to your family’s preference! You could easily grill your chicken indoors during the winter months or use the skillet or oven to cook your chicken before proceeding with the toppings. This is really can be made year-round!

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You can marinate the chicken ahead of time, like I did, and have it ready to go for grilling. That way you’ll have dinner in under 30 minutes! Hope your family enjoys these Grilled Chicken Avocado Melts.

Grilled Chicken Avocado Melts

INGREDIENTS:

  • 2-2 1/2 pounds of Tyson chicken breasts
  • 1/3 cup freshly squeezed lime juice
  • Olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1 avocados (~2-3 slices per chicken breasts)
  • Pepper Jack cheese (or cheese of your choice)

DIRECTIONS:

  1. Combine spices in a small bowl. Add lime juice, olive oil and spice mixture to a large bowl or large zip lock bag. Add chicken breasts and marinate for 1-4 hours (or longer).
  2. Heat grill to medium heat. Grill chicken, turning once, until browned and cooked through (170 degrees), about 10-20 minutes depending on the thickness of your chicken.
  3. Top each chicken breast with a few avocado slices and a slice of pepper jack cheese (or your cheese of choice). Turn grill down to low, close lid and let cheese melt, ~2 minutes.

Notes

*Chicken must be cooked to an internal temperature of 170 degrees for boneless products and 180 degrees for bone in chicken products.

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For more delicious recipes visit PickTysonFresh.com.

Question: What is your “go-to” chicken dish? Tell me in the comments and you will be entered to win a kitchen gadget gift basket!

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Be sure to visit the Tyson Fresh Chicken brand page on BlogHer.com where you can read other bloggers’ posts!

 

I was compensated by Tyson Foods to produce this recipe and write this post. All opinions are 100% my own.

*Minimally processed. No artificial ingredients.
**Federal regulations prohibit the use of added hormones or steroids in chicken

 

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Kale Salad with Red Wine Vinaigrette & Meal Planning

Kale Salad with Red Wine Vinaigrette | www.nutritiouseats.com

Is anyone tired of kale yet? I’m not!

It’s one of my weekly staples in my CSA box and I love it! I usually sauté it, use it in smoothies or chop it thinly and enjoy it as a salad. Occasionally I’ll look for a good recipe incorporating kale just to change things up- it’s such a versatile veggie. Not to mention it’s a nutritional powerhouse. I’d need a whole separate post just to talk about the benefits, but here are some: full of cancer-fighting compounds, crazy high amounts of Vitamin K (careful if you’re on an anticoagulant medication), Vitamin C, Vitamin A and Iron. High in fiber…..just to name a few.

The great thing, because it’s so hearty, is you can dress it hours before you’re going to eat and it’s not going to get soggy. In fact even as leftovers it will hold up nicely, which makes it a great make-ahead lunch idea if you pack your lunch.

I make my own dressings or if I am lazy just do a simple oil and vinegar and/or lemon juice on our salads but this red wine vinaigrette with shallots and garlic is the prefect accompaniment to this salad. And if you don’t like kale, just make this dressing and put it on anything and everything! I will warn you the raw garlic has a strong presence which I LOVE but if you aren’t a fan, cut down on the amount used.

Kale Salad with Red Wine Vinaigrette | www.nutritiouseats.com

You really don’t need a lot of ingredients to make a salad a good one which is why I limited this one to 3 ingredients. Feel free to add in whatever else you like!

I even have a tentative meal plan to share this week and as much as I’d just like to wing it, I know I need to plan. School starts for us this week plus soccer for both of the oldest kids so that means twice a week practice plus games on Saturday (x 2). I definitely had to think about this week and I am going to try and get some leftovers stocked up as well as having the slow cooker help me out.

Sunday
Clean the fridge veggie night- Potato Salad, Pasta Salad, Caprese salad, plus hotdogs for the kids

Monday
Grilled Chicken with Cilantro Pesto, Leftover Sides, Green Salad

Tuesday
Chickpea Curry, Basmati Rice, Peas/Carrots & Avocado

Wednesday
Leftovers

Thursday
Carnitas (slow cooker), Beans, Corn Tortillas, Fixings- Slaw, Pico, Salsa

Friday
Pizza on the Grill

 

Ok hopefully this helps us have a smooth week.

What are you planning to eat this week? Do you like kale or are you sick of seeing it everywhere?

 

Kale Salad with Red Wine Vinaigrette

INGREDIENTS:

  • 6 ounces kale, thinly chopped
  • 1/2 cup dried tart cherries
  • 1/4 cup chopped almonds
  • Dressing:
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon agave syrup
  • 2 Tablespoons minced shallots, finely minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/4 cup olive oil

DIRECTIONS:

  1. Mix kale with dried cherries and chopped almonds in a large bowl.
  2. For dressing combine vinegar through black pepper and whisk together. Slowly whisk in olive oil. Store in an jar and shake before using to emulsify. Pour ~4 Tablespoons of dressing onto kale. Toss well and refrigerate for a few hours or serve immediately.

Notes

You should have a little dressing leftover- use as needed.

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