Stovetop, Frying pan, Knife
Halve the avocado & remove the pit. Scoop the avocado into a small bowl & mash with a fork. Squeeze in the lime juice & add a pinch of salt. Mix it all together.
Pat the chicken dry with a paper towel. Halve the chicken lengthwise.
Season the chicken with a pinch of salt & rub taco seasoning all over to coat. Drizzle with olive oil & spread evenly.
Heat a pan over medium-high heat. Add the chicken & cook undisturbed on the first side until well seared, about 4-5 min. Flip, cover & cook undisturbed on the second side until fully cooked, about 5-7 more min. (Internal temp should reach 165°F.) Transfer the cooked chicken to a plate.
Lay pepper jack cheese over the chicken. Cover the plate to let the cheese melt.
Halve the ciabatta roll & toast (optional). Layer the chicken on the bottom half of bread. Top with smashed avocado & close the sandwich. Halve the sandwich & serve. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tex-Mex Chicken Sandwich" contains 696 Energy, 38 g of Fat, 38 g of Carbohydrates, 52 g of Protein, 9 g of Fiber.