By the time I’m halfway through the work week, I need all the help I can get. Is anyone available to do my laundry, pick up my dry cleaning, clean my house and maybe just do my job for me, too? No takers? Darn. I don’t know how those of you with kids do it. I’m lucky if my shoes match by Wednesday. Luckily I have a few simple and tasty last minute dinner recipes up my sleeve to save me from the after work hangries (hunger + anger, for those of you lucky enough to be unacquainted.) This chicken, for example, is ready in a snap and checks enough delicious boxes to keep me going until Friday. Cheese? Check. Bacon? Check. A heaping pile of guacamole? Ohhhhhh, check. Served over a bed of greens dressed with olive oil and lime juice, this is a delicious, relatively healthy low carb dinner. Served with tortilla chips and margaritas… can I come over?
This recipe has a lot going for it even beyond deliciousness. It’s done in 30 minutes and leaves virtually no dirty dishes in its’ wake. Start by lining a rimmed cookie sheet with foil and bake the bacon in a hot oven. No greasy splatters and the bacon grease can be rolled up in the foil and thrown out once you’re done. While the bacon sizzles away in the oven, prepare the remaining ingredients. Chicken cutlets are a favorite of mine for a quick weeknight protein. They’re easy enough to make yourself with a chicken breast, a sharp knife and a steady hand, but if you’re really pressed for time they are also easy to find in the grocery store. While the bacon is cooking you’ll have plenty of time to season the chicken, shred some cheese and mix a quick guacamole. The chicken is baked on the same sheet you use for the bacon, then topped with shredded cheese and bacon and popped back in the oven until the cheese and bacon melt into the chicken in a gooey delicious mess. Top each chicken cutlet with as much guacamole as you please and you are DONE! You could also use shredded cheese and store bought guac to make this even more of a time saver. Enjoy this quick and easy mid-week dinner and keep your chin up. There’s light at the end of this tunnel.
Cheesy Bacon Guacamole Chicken
- 8 chicken cutlets (either purchased as cutlets or 4 chicken breasts cut in half to make cutlets)
- 2 tsp chili powder
- 1 tsp cumin
- 2 tsp kosher salt, divided
- Freshly ground black pepper
- 8 slices bacon
- 1 heaping cup shredded sharp cheddar cheese
- 2 ripe avocados, mashed
- ½ tomato, diced
- ½ medium onion, diced
- 2 cloves garlic, minced
- juice of 2 limes
- ¼ cup chopped cilantro
Preheat oven to 450. Line rimmed cookie sheet with aluminum foil and place a baking rack inside of sheet. Spray baking rack with cooking spray. Place bacon on rack and bake for 15 minutes or until crisp. Remove bacon from rack and chop when cool enough to handle.
While bacon is cooking, season chicken cutlets with chili powder, cumin, 1 tsp kosher salt and black pepper. When bacon is done, wipe excess grease from sheet with paper towels and place chicken on baking rack. Cook chicken 3-4 minutes, then remove from oven. Divide bacon evenly over chicken cutlets and top with cheese. Place chicken back into the oven for 2-3 minutes.
While bacon and chicken are cooking, prepare guacamole. In medium bowl, mix avocados, tomato, onion, garlic, lime juice, cilantro, remaining 1 tsp kosher salt and black pepper.
Once chicken is completely done, spoon guacamole on top and serve.
Serves 4, 2 cutlets per serving.