$20 & 30 Minutes to Feed a Family of 4 in a Healthy Manner:
As promised monthly below is June’s healthy and timeless meal creation!
Skillet Chicken with Seared Avocados
|2 tbsp. extra virgin olive oil||$0.19|
|4 boneless skinless chicken breasts||$5.99|
|1/2 tsp. salt||$0.19|
|1.2 tsp. chili pepper||$0.19|
|2 small ripe acocados (halved)||$1.99|
|1/4 tsp. sugar||$0.19|
|1 red onion (sliced thin)||$0.99|
|4-6 scallions (cut in 2-3 inch chuncks, use whole scallion)||$1.99|
|1 poblano pepper (sliced in small strips)||$1.99|
|3 tbsp. lime juice||$0.19|
|1 tbsp. soy sauce||$0.19|
|3 tbsp. sour cream||$0.19|
|1 tbsp. water||$0.00|
|Total Cost for Dinner- Serves 4||$14.28|
Preheat oven to 450 degrees. Heat cast iron skillet over medium heat. Add oil to pan. Sprinkle salt, pepper, and chili powder on both sides of all 4 chicken breasts. Once pan is hot cook chicken for 3 minutes on 1 side and 1 additional minute on the other side. Remove from pan (note chicken will not be cooked all the way through) and rest on a plate.
Depending on juices from chicken, you may need to add a little bit more olive oil.
Sprinkle avocados with sugar and lay them green side down in pan for 2-3 minutes until there is a good char on them. Remove from pan.
Add additional olive oil to pan if needed. Add red onions and sauté for 3-4 minutes. Add scallions and poblano pepper and sauté for an additional 2-3 minutes. Add limejuice and soy sauce. Nestle chicken back into the pan and bake for 7-9 minutes until chicken is done.
While chicken is cooking, in a small bowl combine sour cream and water to create a sauce that can be drizzled over dish. Garnish with cilantro and lime wedges (optional). ENJOY!!!!