Avocado Chicken with Cantaloupe

Avocado Chicken with Cantaloupe
4-6 boneless skinless chicken breasts
2 teaspoons olive oil
½ teaspoon onion powder
¼ teaspoon salt
pinch of black pepper
2 tomatoes, sliced into 6 slices each (**sale** $0.79/lb)
2 avocados, pitted, peeled and sliced (**sale** 4/$5.00)
1 package (8 ounces) Monterey Jack cheese, cut into thin slices
Cantaloupe, sliced and cut into chunks
1 tub Tangerine Strawberry Crystal Light

Preheat oven to broil. Meanwhile, heat oil in skillet and place in chicken that has been sprinkled with onion powder, salt and pepper. Cook 8-10 minutes or until chicken is browned on both sides and no longer pink. Place chicken on a cookie sheet sprayed with nonstick cooking spray. Top with 2 slices of tomato, 2 slices of avocado, and 2 slices of cheese. Broil watching closely 1-2 minutes (do not leave unattended as cheese will melt quickly) until cheese is melted and lightly browned. Serve immediately with freshly cut cantaloupe on the side sprinkled to personal taste with Tangerine Strawberry Crystal Light powder.


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