Paleo Mexican Chicken Skillet with Avocado Salsa

Ingredients:

• 2 tbsp olive oil

• 2 chicken breasts, boneless and skinless

• ½ tsp sea salt

• ½ tsp black pepper

• 1 tbsp Mexican seasoning (or taco seasoning)

• ½ cup diced onion

• 3 cloves garlic, minced

• 1 medium jalapeño, seeded and diced

• 1 (14.5 oz) can fire-roasted diced tomatoes

• ½ cup chopped fresh cilantro

• Lime wedges, for serving

Avocado Salsa:

• 1 ripe avocado, diced

• ½ cup cherry tomatoes, quartered

• ¼ cup red onion, finely diced

• Juice of ½ lime

• Pinch of salt and pepper

Directions:

1. Season chicken breasts evenly with sea salt, black pepper, and Mexican seasoning.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add chicken breasts, cook about 6–7 minutes per side, until browned and cooked through. Remove from skillet, set aside to rest.

4. In the same skillet, add diced onion, garlic, and jalapeño; sauté 3–4 minutes until softened.

5. Stir in fire-roasted tomatoes, simmer 5 minutes until flavors combine.

6. Slice chicken breasts and return to skillet; gently toss with tomato mixture.

7. Prepare avocado salsa by gently mixing avocado, cherry tomatoes, red onion, lime juice, salt, and pepper.

8. Serve chicken topped generously with avocado salsa, cilantro garnish, and fresh lime wedges.

Yield: 2 servings
Enjoy!