This California avocado chicken has me drooling, y’all.

And that’s a big deal. In case you don’t know the backstory, I pretty much avoided chicken like the plague for basically my entire pregnancy, and I haven’t really learned how to deal with it since. Honestly, I think I can count on one hand the number of times I have truly enjoyed chicken since having my baby. I can’t really explain it. It’s just… chicken.

But this. This California avocado chicken is the real deal. It is perfectly juicy and tender, and so full of flavor. It is exactly how a chicken breast should be.

And that’s without the California avocado goodness on top.

Can I just share another little backstory? I actually never even tasted an avocado until I was nineteen years old and lived in Colorado. I remember some college friends literally being appalled when I told them I had never had guacamole. It just wasn’t something we ate growing up.

So they took me to Chipotle and ordered some chips and guacamole and changed my life.

Then I lived in Rwanda where avocados are the size of your head. Seriously, they are so big and they are like twenty five cents each. I began making all sorts of dishes with avocado and had no idea that just one of those suckers had like a thousand calories.

Then I moved to California. I thought I knew what an avocado obsession was, but California proved me wrong. The avocado options are endless. Truly, they are abounding. Everywhere you go, there is an avocado dish on the menu, I swear. They are always unique, too. Avocado everything, everywhere. I was in love.

Then I moved away from California and I was like, “wait, what? why isn’t there an avocado option everywhere on the menu?”

I also said a few not nice words regarding the outrageous prices of avocados. Unreal. But that’s another topic for another day.

I have had to be super strategic in buying avocados and planning meals, but I have done my very best to make the most of every single avocado.

This week I was feeling super sad about not living in California, so I decided to create a dinner that reminded me of our former home. I also decided to face my chicken fears and try to come up with an acceptable chicken dish.

This California avocado chicken was the result!

It was super easy and only involved a few ingredients. I used my simple pan searing technique to get just the right chicken breast, and then I just topped it with the California avocado goodness.

The biggest victory of all? I loved the chicken. My husband felt like I served him a gourmet meal, and my baby devoured her fair share of the avocado mixture!

Give it a try and fall in love.

California Avocado Chicken

Created by LauraCrawford on August 6, 2017

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Here's what you need:

4 boneless, skinless chicken breasts
3 tbsp. avocado oil
3 cloves garlic, minced
1 tsp. pepper
1 tsp. salt
2 avocados, pitted and diced
1 small red onion, minced
3 roma tomatoes, diced
1 tsp. lemon juice
salt and pepper to taste

To Spice It Up!

If not dairy free, add one slice of pepper jack cheese to chicken just after removing from heat. Then add avocado mixture on top of cheese.

Here's what you do:

In a medium bowl, mix avocado oil, garlic, salt and pepper. Use a brush to evenly coat chicken breasts with oil mixture. (Alternatively, you can place the four chicken breasts in the bowl and flip them a few times to evenly coat).
Place chicken breasts in a cast iron skillet over medium heat, presentation side down. (this means the smooth and more rounded side of the chicken breast). Allow to cook without moving for 6-10 minutes, or until chicken is clearly cooking up the sides on onto the back.
While chicken is cooking on first side, combine avocado, tomato, onion, garlic, lemon juice, and salt and pepper to taste in a small bowl.
Once chicken has cooked for six to ten minutes, use tongs to flip. Continue cooking on second side for 4-7 minutes or until internal temperature reaches 165F. Remove from heat.
Divide avocado mixture evenly among the four chicken breasts.
Serve and enjoy!