| 1. |
Prep for everything. Slice all fruits and vegetables, bell peppers need to be cut into thin long slices and can be tossed together; tomatoes and avocados however you prefer. |
| 2. |
Put a healthy cover of spices over both the chicken and the stoplight peppers, such as cumin, cracked pepper, and garlic, then toss chicken onto a greased pan and into the oven set at 375 °F (190 °C). |
| 3. |
The chicken will need to cook until it is almost done (approximately three minutes away): around 12-15 minutes depending on size and thickness of breast. |
| 4. |
While it's cooking, toss the now-spiced bell peppers into a sauté pan and let them grill up. Onions are a good addition, but be careful not to let them really caramelize (extra sugar). I usually cook the trio on stove-top for about 8 minutes at medium-high heat. |
| 5. |
Now pull the chicken rack out and add the slices of tomato, avocado, and cheese over the top. It doesn't matter which order you stack them, but keeping the cheese on top creates a lid to keep the avocado and tomatoes on the breast. |
| 6. |
Quickly push back in and broil on high until chicken is done and cheese has melted and crisped a bit in areas. |
| 7. |
Serve with the bell peppers and douse with your favorite salsa and/or light sour cream for added deliciousness! |
| 8. |
Note: to cut down on carbs simply cut back on amount of peppers or eliminate the tomato and/or avocado. |
