Ingredients:

For the chicken:
4 chicken breasts about 5 ounces each
1 tablespoon avocado oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic salt

For the guacamole:
2 medium avocado
2 tablespoons minced red onion
2 tablespoons minced cilantro
1 teaspoon cumin
1 teaspoon salt
1 tablespoon lime juice

For assembling:
4 slices bacon fried crisp
½ cup shredded Pepper jack cheese

Directions:

Add the oil to a large heavy bottomed skillet, such as cast iron, and heat over medium heat.

Season the chicken with cumin, paprika, and garlic salt on all sides.

Add the chicken to the pan and cook for 6 minutes per side or until the chicken is cooked through. Turn off the heat, but leave the chicken in the pan.

While the chicken is cooking, prepare the guacamole. Add the avocado, red onion, cilantro, cumin, salt, and lime juice to a small bowl and mash together with a fork until the guacamole is as smooth as you’d like.

Spoon the guacamole evenly over each chicken breast.

Break the bacon pieces in half and lay 2 halves on each chicken breast. Sprinkle with the cheese.

Cover the pan with a lid and let set for 2 minutes to melt the cheese. Serve hot.

Servings: 4

Nutritional Information: Calories: 501, Fat: 30g, Carbohydrates: 11g, Fiber: 5g, Protein: 47g