Mexican Chicken

I know when you think of New Jersey you don't really think of Mexican food but all of the produce in this dish does grow in NJ so it keeps with my theme :)  This is one of my go to quick and easy recipes when I don't really have much time and have not planned ahead what to make for dinner.  It's impossible to mess up and kids love it.  As usual I use all organic ingredients :)

1 lb chicken cutlets cut into strips

1 cup salsa

1 1/2 cups chopped mushrooms

1/2 of a small onion chopped

shredded cheddar cheese

1 ripe avocado

2 tablespoons lime juice

olive oil

salt and pepper

Heat a pan coated with olive oil and throw in onions and chicken strips, season with salt and pepper.

While that is cooking cut open the avocado and throw it in a bowl with the lime juice right away (the lime juice keeps the avocado from browning).  Mush it with a fork and add salt and pepper to taste.

When chicken is cooked add in mushrooms, wait a minute and add in salsa.  Cook for another minute or so and top with cheese.  Turn heat off and cover pan with lid to melt cheese.  

Plate the chicken and top with the avocado, serve with a salad and a few organic tortilla chips you have an incredibly easy and healthy dinner.