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
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. Enjoy!
