So, I feel like the best thing I could offer right now is a delicious recipe. Ever since we got back from Mexico I have CRAVED guacamole, and avocados magically continue to appear in my fruit basket each week. Love the things, I've been stickin' em on anything that's edible these days. This recipe I have made a few times, and since it includes the avocado, it worked its way into our food rotation this week. Easiness, meet deliciousness - its dinner time.

And I'm sorry, but this picture was just too funny. An avocado with a gun, really? What's not to love? And don't worry, avocados are our FRIENDS! Good fats, people, good fats!
Cumin Dusted Chicken Breast w/ GUACAMOLE SAUCE!!!!
courtesy of a personal fave, Cooking Light
Ingredients
• Sauce:
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped parsley
• 1/4 cup fat-free sour cream
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 ripe peeled avocado, seeded and coarsely mashed
• Chicken:
• 2 tablespoons brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
Preparation
To prepare sauce, combine first 8 ingredients; set aside.
Preheat oven to 400°.
To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10 minutes or until done. Serve chicken with sauce.
Enjoy, I'm off to catch up with my legs and make them slow down! SLEEP!



