Southwest Avocado Chicken Panini Recipe
Amp up sandwich night with these Southwest Avocado Chicken Panini Sandwiches.
Servings 4 sandwiches
Ingredients
- 1 Tablespoon coconut oil or Olive Oil
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 pound boneless chicken tenderloins
- 2 ripeCalifornia Avocados pit and peeling removed
- 1 Roma tomato chopped
- 1/4 teaspoon salt
- 1 Tablespoon olive oil
- 1 teaspoon lemon juice
- 1 red bell pepper seeded and cut into strips
- 4 slices provolone cheese
- 8 slices sourdough bread
Instructions
- For the chicken:
- In a small bowl combine garlic powder, chili powder, salt and paprika. Rub over both sides of the chicken.
- Place coconut oil in a large skilled and heat to medium. Carefully add chicken, cooking for 6 minutes on each side, or until chicken is cooked through and juices run clear.
- For the panini sandwiches:
- Place California Avocados, chopped tomatoes, salt, olive oil and lemon juice in a small bowl. Mash together until smooth.
- Assemble each sandwich by spreading an even amount of avocado mixture on 4 slices of bread. Next, layer red peppers, cooked chicken, cheese then top with the other slice of bread.
- Warm up your panini press and spray with cooking spray. Add each sandwich individually and press. Cook for approximately 5 minutes each, or until cheese is melted and bread is toasted.