Pepper Jack Chicken

This is my easy version of Southwestern Chicken that I have adapted from a few other recipes that I've tried. I think this one is finally perfection! I call it Pepper Jack Chicken, because I used pepper jack cheese, which turned out so yummy. Plus it's so simple and quick to make.



Pepper Jack Chicken

• 1 1/2 lbs boneless, skinless chicken breast (free range or organic is best!)
• 2-3 Tbsp coconut oil or olive oil
• Pepper Jack cheese, sliced
• 1-2 cups of salsa
• sour cream

 Put the oil in a large skillet on the stove and heat on medium high. Season your chicken with salt and pepper and cook until cooked through. We like it pretty well done, so I leave it to cook until it's browned a little bit and soaks up all the oil. Then put a slice of pepper jack cheese on each piece of chicken and cover for 3 to 4 minutes to allow the cheese to melt. While your cheese is melting, warm up the salsa in the microwave.

Place a piece of cheesy chicken on each of your plates and cover with salsa and then a dollop of sour cream. I also like to slice up an avocado, one half for each plate, and a few slices of tomato, and serve immediately. Enjoy!