Chipotle Chicken with Avocado Topping & a side of Sautéed Onion and Squash

Prep: 10m Cook: 40m Total: 50m

Ingredients

• 1 clove garlic, minced 
• 1 Tbsp chopped chipotle pepper 
• ½ Tbsp adobo sauce from can 
• 1 Tbsp lime juice, divided 
• ½ tsp ground cumin 
• 1 lb bone-in, skinless chicken breasts 
• ½ tsp salt 
• ½ tsp pepper 
• 1 Tbsp avocado oil 
• 1 avocado, chopped 
• 1 large tomato, chopped 
• 2 Tbsp chopped red onion 

• ½ onion, sliced 
• 1 zucchini, sliced 
• 1 yellow squash, sliced 
• ½ tsp salt 
• ¼ tsp pepper 
• 2 Tbsp avocado oil 
• 1 tsp fresh lime juice

Instructions

Combine garlic, chipotle pepper, adobo sauce, ½ Tbsp lime juice, and cumin; rub all over chicken. Place chicken in a large zip-top plastic freezer bag; chill 8 hours. Remove chicken from marinade, discarding marinade. Sprinkle chicken with salt and pepper. Cook in hot oil in a large nonstick skillet over medium heat 25 to 30 minutes, turning occasionally, or until done. Meanwhile, combine avocado, tomato, onion, and ½ Tbsp lime juice. Season with salt and pepper to taste; serve with chicken.    

Sauté onion, zucchini, yellow squash, salt, and pepper in hot oil in a large skillet over medium-high heat 10 to 12 minutes or until tender, stirring occasionally. Remove from heat; stir in lime juice.