Darla's Mex Chicken & Avo Pico
DARLA'S MEX CHICKEN AND AVO PICO
4boneless, skinless chicken breasts
2 Tbspolive oil-any kind
2 Tbsplime juice-bottled or fresh
2 tspminced garlic-fresh or bottled
1/2 cchopped cilantro
1-2 mediumhaas avocados-diced
3-4 smallred onion-diced
1-2 mediumjalapeno chilis-minced
·lemon juice-fresh or bottled to keep from browning
1-2 can(s)pinto beans
How to Make Darla's Mex Chicken & Avo Pico
- Pound chicken breasts 1/4" thin for even and quick grilling. Combine Olive Oil, Lime Juice, garlic seasoning, salt and pepper in lg. ziploc bag. Mix and add chicken pieces. Let marinade for 20 minutes
- For the Avo Pico-in a bowl combine:
diced red onion
chopped green onions
Toss to coat with the lemon juice-refrigerate until ready to serve.
Grill chicken until done. They'll cook quick because they're pounded thinly.
Open Pinto Beans and heat on stove top.
Heat Flour Tortillas.
Serve-Sour Cream and grated cheese would be good also, if you like.