This recipe was a perfect, easy Saturday night meal – all from ingredients we already had in our pantry and fridge! I had planned to make basic chicken breasts and roasted veggies, but it turned into something more fun, and perfect for my husband. It ended up being more indulgent than I planned, but it was the weekend!
Exact measurements are not needed for this meal. The concept is the main thing, and you could change the ingredients to suit your taste (or what you have on hand).
Chicken Sliders with Avocado, Spinach, White Cheddar
- 2 boneless chicken breasts; cut the thinner third off of the end, then cut the rest in half to make 2 thin pieces – you’ll end up with 3 pieces of chicken from each breast
- salt and pepper
- olive oil
- 1 Tbsp butter
- 1 1/2 c chopped baby spinach
- white cheddar, sliced thin and into small pieces – I used 3 small slices per piece of chicken
- 1/2 avocado, sliced thin
- whole wheat slider buns
- condiment of your choice (we used a little ranch and a little BBQ sauce)
Heat a nonstick saute pan. Season chicken pieces with salt and pepper. Add butter and a little olive oil to the pan. Once heated, add the chicken and cook until browned on one side. Flip and finish cooking the chicken breast.
Remove pans from the heat and top the chicken pieces with a small pile of spinach, then a few small slices of cheese. Put the pan in a warm oven until the cheese is melted.
While you’re doing this, toast the buns.
Take the chicken out of the oven, and put one piece on each bun. Top with avocado and the condiment of your choice!
Todd’s plate in the front, mine is in the back. Portion control. 😉
We served this with roasted veggie “fries.” I sliced sweet potatoes, zucchini, and carrot into long, thin slices. I tossed them with a little olive oil, salt, and pepper and roasted on 375 until cooked, about 25 minutes.