Chicken Acapulco
Savor the vibrant flavors of the Southwest with this irresistible Chicken Acapulco recipe! Perfectly seasoned boneless chicken breasts are seared to golden perfection and topped with creamy avocado slices and melted Mexican blend cheese, then baked to tender, flavorful goodness. Infused with a zesty lime-garlic marinade and spiced with cumin, chili powder, and paprika, this dish delivers a bold, satisfying bite in every forkful. Finished with fresh cilantro and served with optional sour cream and pico de gallo, this crowd-pleaser combines ease and elegance for an unforgettable meal. Ready in just 40 minutes, Chicken Acapulco is an ideal choice for busy weeknights or festive gatherings alike.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 medium Avocado
- 1 cup Shredded Mexican blend cheese
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice (freshly squeezed)
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped)
- 0.5 cup Sour cream (optional, for serving)
- 0.5 cup Pico de gallo (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix olive oil, lime juice, minced garlic, cumin, chili powder, paprika, salt, and black pepper to create a marinade.
Rub the marinade evenly over all chicken breasts, ensuring they are well coated with the seasoning.
Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.
Sear the chicken breasts for 2-3 minutes per side, until they develop a golden-brown crust. Remove the skillet from heat.
Slice each avocado in half, remove the pit, and carefully scoop out the flesh. Cut the avocado into thin slices or cubes.
Top each chicken breast with a generous amount of avocado slices and sprinkle shredded Mexican blend cheese over the top.
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle freshly chopped cilantro over the top before serving.
Serve Chicken Acapulco with a dollop of sour cream and a side of pico de gallo, if desired. Enjoy!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.5 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 281 mg | 22% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
