BREADED CHICKEN CUTLETS WITH DECONSTRUCTED GUACAMOLE

286 Cals 31 Protein 12 Carbs 13 Fats
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner
CUISINE:American
Breaded chicken cutlets cooked in the skillet topped with everything I normally add to my guacamole – sliced avocado, tomatoes, cilantro, red onion and lime juice.
INGREDIENTS
For The Chicken:
2 8 ounce boneless chicken breasts, cut in half lengthwise
1/4 teaspoon seasoned salt, such as adobo seasoning
2 large egg whites, beaten
1/2 teaspoon sazon, homemade or packaged
1/2 cup seasoned breadcrumbs
1 -1/2 tbsp olive oil
For the Deconstructed Guacamole:
4 ounces avocado, from 1 small Hass
1 cup grape tomatoes, halved
1/4 cup slivered red onion
1/4 cup cilantro leaves
1/4 teaspoon kosher salt and black pepper
1/4 teaspoon cumin
juice of 1/2 lime
4 lime wedges for serving
INSTRUCTIONS
Season cutlets with seasoned salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites sazon together. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through.
In a large bowl combine the avocado, red onion, tomato, cilantro, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges.
Serving: 1piece chicken, 1 oz avocado plus toppings, Calories: 286kcal, Carbohydrates: 12g, Protein: 31g, Fat: 13g, Saturated Fat: 2g, Cholesterol: 83mg, Sodium: 568mg, Fiber: 3g, Sugar: 1gBlue Smart Points:5Green Smart Points:7Purple Smart Points:5Points +:7