This idea has been adapted from one of the very few recipes I’ve ever really looked at from Facebook. Sure I’ll watch the videos and like the pictures of food, but I usually only look at recipes from Pinterest. I ended up changing a lot of the recipe to fit my own tastes, but the general concept is still there. This one definitely caught my attention because I hadn’t made guacamole of my own yet. Shocking right?!? Well up until last year we didn’t really eat avocados, not sure why we thought they were so gross and just couldn’t even bear to think of eating it! Well I started ordering sandwiches occasionally the would include avocado and I didn’t mind it so much, it took Levi quite awhile to give it a go. Last year we had Super Bowl Nachos with my parents and I convinced Levi to try some Mom’s Famous Shitty Guacamole, it wasn’t long after that we started making our own sandwiches, fajitas and tacos all topped with avocado!
Now I know that I really heap it on in this recipe, and you don’t have to make quite as much, but it is just so amazing when you pair it with the crispy bacon and melty cheese. The chicken presented a different challenge because I find that just seasoning the outside of meat and then frying it tends to burn the seasoning and just ends up being unpleasant. So I devised the most amazing way to cook and flavor the chicken. I season it with salt and pepper and then sear it on both sides. Then I use a packet of taco seasoning and water to make a sauce that I use to simmer the chicken until it’s done. Yum! I even drizzled some of the taco sauce over the salsa rice and it was amazing!!!
- 3 Strips Thick Cut Bacon
- 2 Medium Chicken Breasts
- Salt and Pepper
- 1 packet Taco Seasoning
- 1 Cup Water
- 2 Avocados
- 1/4 Cup Onion, finely chopped
- 1 Clove Garlic, finely minced
- 1 Tbsp Lime Juice
- 1 tsp Cumin
- 1/2 Cup Shredded Mexican Blend Cheese (I like Tillamook brand)
Prepare the guacamole by removing the peel and pit from each avocado and place in a bowl. Add the onions, garlic, lime juice, cumin and a pinch of salt. Mash everything together with a fork until avocado is creamy with minimal lumps.
Cut bacon strips in half, in a medium skillet (with a lid available) cook the bacon until crispy. Remove from pan and place on a plate with a paper towel while you cook the chicken.
Season the chicken with salt and pepper on both sides. Place in the skillet with the bacon fat (or cooking oil) over medium temperature and sear on both sides for 4 minutes each. Carefully add water into the skillet and mix in the taco seasoning. Reduce heat to low and cover for 10 minutes. Flip the chicken every couple minutes spooning some sauce over them each time.
Once the chicken has reached an internal temperature of 160 degrees the taco sauce should be relatively thick. Spoon sauce over each chicken and spoon half the guac over each chicken breast. Top with 3 bacon pieces each and then 1/2 the cheese. Place the lid back on the pan for 1-2 minutes until the cheese is nice and melted.
Serve with your favorite sides and enjoy!!!!
Adapted from the recipe found at thatlowcarblife.com