Avocado and Cashew Chicken

  Today’s recipe is a quick and easy way to dress up a simple chicken breast for dinner.
  Here’s what we’re making:
  Here’s what you need:
2 chicken breasts
salt and pepper 
olive oil
1 avocado
2 tomatoes, quartered
2 Tbsp basil
2 Tbsp parsley
4 Tbsp raw, unsalted cashews*
*As usual I wasn’t paying attention when shopping and got roasted, salted cashews.  Wasn’t bad.
  Heat olive oil in a skillet over medium heat.  Salt and pepper your chicken to taste and place in the skillet to cook through.  Be certain to use a meat thermometer to double check that the centers have reached 165!
  Meanwhile, in a blender or food processor, combine all of the remaining ingredients and blend until smooth.
  When your chicken has completed cooking, serve with a generous helping of avocado sauce on top.
  This is so easy and simple, and it’s really good!  Because you’re basically making guacamole, this is a wonderful way to use up an avocado that is a touch past its prime too.  Yet another great, low carb option that we’ll be adding to the roster of our menu!

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