Tag: Wine

The most juicy, tender chicken with the easiest marinade. Dijon, honey, olive oil, rosemary, lemon. THE BEST EVER.

So I kind of wore a down jacket today. I know. It was 67 degrees F. That’s cold.

Except it’s going to be 89 tomorrow! Midwest weather is crazy, guys. At least in Los Angeles, it was consistently 75-80 degrees for 75% of the year.

Anyway, I bring up the weather because I am going to grill the heck out of these chicken tenders before it gets to Chiberia time!

With just a simple honey mustard marinade, this should only take 10 minutes to prep. And you’ll be so surprised as to how epic these chicken tenders are. They get marinated for 2-8 hours, then thrown on the grill, then finished off with the rest of the glaze, yielding that perfectly sticky glaze.

It’s so wonderfully sticky-sweet and savory. Aka, the best flavor combo ever.

Serve with a salad, crusty bread, and all the wine before winter hits. It’s going to come fast!

Grilled Honey Mustard Chicken Tenders

Yield: 4-6 servings

prep time: 2 hours 15 minutes

cook time: 10 minutes

total time: 2 hours 25 minutes

The most juicy, tender chicken with the easiest marinade. Dijon, honey, olive oil, rosemary, lemon. THE BEST EVER.

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Grilled Honey Mustard Chicken Tenders

2 hours 15 minutes10 minutes

Chungah Rhee

Ingredients:

• 1/4 cup coarse ground Dijon mustard
• 1/2 shallot, minced
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper. to taste
• 1 1/2 pounds chicken tenderloins
• 1 tablespoon canola oil

Directions:

1. In a medium bowl, whisk together Dijon, shallot, honey, olive oil, rosemary, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/2 of the mixture in the refrigerator until ready to serve.
2. In a gallon size Ziploc bag or large bowl, combine chicken and Dijon mixture; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat grill to medium heat.
4. Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes.
5. Brush with reserved Dijon mixture, cooking for an additional 1-2 minutes.
6. Serve immediately.

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With perfectly grilled steak, charred corn, tomatoes, blue cheese. Say goodbye to boring salads! SO SO GOOD.

I feel like salads sometimes have that sad reputation as that boring salad. Except nothing about this is boring or mundane at. all.

Hello? We have perfectly grilled steak for starters! All it needs is a simple brush of canola oil, salt and pepper. Nothing fancy here.

And while we have that grill fired up, we can throw some fresh corn right on there for those charred, smoky corn kernels. Grilled corn = bomb.com.

Once your steak and corn are ready to go, you can serve with chopped romaine, fresh Campari tomatoes, thinly sliced red onion and crumbled blue cheese, drizzled with my super easy and quick balsamic vinaigrette.

This is so simple yet so so good. And so not boring.

Grilled Steak Salad with Balsamic Vinaigrette

Yield: 6 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

With perfectly grilled steak, charred corn, tomatoes, blue cheese. Say goodbye to boring salads! SO SO GOOD.

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Grilled Steak Salad with Balsamic Vinaigrette

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 3 ears corn, husks and silk removed
• 1 tablespoon butter, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 pounds flank steak
• 1 tablespoon canola oil
• 1 head romaine, roughly chopped
• 6 Campari tomatoes, quartered
• 1/2 small red onion, thinly sliced
• 4 ounces crumbled blue cheese

For the balsamic vinaigrette

• 1/3 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon and honey; season with salt and pepper, to taste; set aside.
2. Preheat grill to medium heat. Brush corn with butter; season with salt and pepper, to taste.
3. Add corn to grill, and cook, turning occasionally, until charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.
4. Brush steak with canola oil; season with salt and pepper, to taste. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes; thinly slice against the grain.
5. To assemble the salad, place romaine lettuce in a large bowl; top with corn, steak, tomatoes, onion and blue cheese. Pour the balsamic vinaigrette on top of the salad and gently toss to combine.
6. Serve immediately.

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Oh-so-warm, flaky buttermilk biscuits with eggs, bacon and cheese. Store in the fridge and reheat in the morning!

Say hello to the best start of your day. Flaky, mile-high, super buttery biscuits stuffed with scrambled eggs, bacon and sharp cheddar cheese.

If only every morning could start like this.

But wait, it can! You can actually make this ahead of time and store in the fridge, reheating the morning of. The recipe yields 12 biscuit sandwiches so you have plenty for the entire family.

You can try to freeze it but it doesn’t really hold up very well in the freezer, just FYI! But hey, anything is possible.

The prep time is longer than most, but hey, every minute you put in on a Sunday afternoon will come right back to you Monday morning when you have the most epic breakfast sandwich before heading into work.

No more growling stomachs during those meetings because you will be on that biscuit high.

Make Ahead Breakfast Biscuit Sandwiches

Yield: 12 servings

prep time: 30 minutes

cook time: 30 minutes

total time: 1 hour

Oh-so-warm, flaky buttermilk biscuits with eggs, bacon and cheese. Store in the fridge and reheat in the morning!

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Make Ahead Breakfast Biscuit Sandwiches

30 minutes30 minutes

Chungah Rhee

Ingredients:

• 12 slices bacon
• 12 large eggs, lightly beaten
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tablespoons unsalted butter
• 12 slices sharp cheddar cheese

For the buttermilk biscuits

• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1 cup unsalted butter, cut into cubes
• 1 1/2 cups buttermilk

Directions:

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, combine flour, baking powder, salt and baking soda. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Add buttermilk and stir using a rubber spatula until a soft dough forms.
3. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet.
4. Place into oven and bake for 14-16 minutes, or until golden brown; set aside.
5. Reduce oven temperature to 400 degrees F. Line a baking sheet with foil.
6. Place bacon in a single layer onto the prepared baking sheet. Place into oven and bake until almost crisp, about 6-8 minutes. Transfer to a paper towel-lined plate; cut in half crosswise and set aside.
7. Melt butter in a large skillet over medium low heat. Add eggs and cook, stirring gently using a silicone or heat-proof spatula, until they just begin to set; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 4-6 minutes.
8. Split biscuits; top with cheese, eggs and bacon, and then cover with another biscuit top to create a sandwich. Repeat with remaining biscuits to make 12 sandwiches. Wrap tightly in plastic wrap and place in the refrigerator.
9. To reheat, remove plastic wrap from the sandwich and wrap in a paper towel. Place into microwave for 1 minute, or until heated through completely.
10. Serve immediately.

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Super juicy, tender kabobs made with the best marinade ever! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO BOMB.

How badly do you want to faceplant yourself into this platter? I mean, I basically did that all. summer. long.

Because here’s what’s involved: grilled pita bread, English cucumbers, cherry tomatoes, red onion, cubed feta, kalamata olives, and tzatziki sauce paired with the best Greek chicken kabobs I have ever had.

Now the kabobs get the most amazing marinade makeover – olive oil, lemon juice/zest, paprika, oregano, basil, thyme, garlic and shallot. From there you can let the chicken thighs swim in this for a bit before throwing these bad boys onto the grill for that smoky, charred flavor.

It is so simple, yet so so good.

I should mention that a platter is absolutely not required, but it is pretty great for summer entertaining (and it’s easy to whip up too!).

However, if it’s just you and your baby corgis like I am 99% of the time, the kabobs paired with some beers/wine should be absolutely perfect.

Greek Chicken Kabobs

Yield: 6 servings

prep time: 2 hours 30 minutes

cook time: 20 minutes

total time: 2 hours 50 minutes

Super juicy, tender kabobs made with the best marinade ever! Olive oil, lemon juice, paprika, oregano, basil, thyme, garlic. SO BOMB.

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Greek Chicken Kabobs

2 hours 30 minutes20 minutes

Chungah Rhee

Ingredients:

• 3 tablespoons olive oil, divided
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 1 shallot, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

Directions:

1. In a medium bowl, combine 1 1/2 tablespoons olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
2. Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally. Drain the chicken from the marinade.
3. Thread chicken onto skewers. Brush with remaining 1 1/2 tablespoons olive oil; season with salt and pepper, to taste.
4. Preheat grill to medium heat.
5. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
6. Serve immediately.

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Speedy comfort food at its best! Perfectly garlicky, buttery shrimp cooked so so quickly, served with the creamiest grits!

This is my new favorite speedy meal. And I know, it looks super fancy and super impressive and maybe even somewhat intimidating, but it’s legit the quickest weeknight meal you can whip up during those busy weeknights.

First you’ll need some quick cooking grits, except we’re going to doctor it up a bit using chicken stock and milk, adding a little more flavor and creaminess here.

Then you’ll need some shrimp, a ton of butter, garlic, lemon, paprika, thyme and some white wine (but you can substitute chicken stock if you need a non-alcoholic substitute). This cooks super super fast so be sure to keep a close eye on it.

From there, you can top off your creamy grits with the most garlicky, buttery, lemnony shrimp with all the saucy bits. So quick and so so good, letting those grits sop up all that leftover sauce!

Garlic Butter Shrimp and Grits

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Speedy comfort food at its best! Perfectly garlicky, buttery shrimp cooked so so quickly, served with the creamiest grits!

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Garlic Butter Shrimp and Grits

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 1 cup quick cooking grits
• 2 cups chicken stock
• 2 cups whole milk
• Kosher salt and freshly ground black pepper, to taste
• 8 tablespoons unsalted butter, divided
• 1 shallot, minced
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon paprika
• 1/4 cup dry white wine
• 2 teaspoons Worcestershire sauce
• 1 1/2 pounds medium shrimp, peeled and deveined
• 3 tablespoons chopped fresh parsley leaves, divided
• 1 tablespoon freshly squeezed lemon juice

Directions:

1. Cook grits according to package instructions using chicken stock and milk in place of water; season with salt and pepper, to taste. Stir in 1 tablespoon butter until melted, about 1 minute; set aside and keep warm.
2. Melt remaining 7 tablespoons butter in a large skillet over medium heat. Add shallot, and cook, stirring frequently, until translucent, about 2 minutes. Stir in garlic, thyme and paprika until fragrant, about 1 minute.
3. Stir in white wine and Worcestershire.
4. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
5. Stir in 2 tablespoons parsley and lemon juice.
6. Serve immediately with grits, garnished with remaining 1 tablespoon parsley; if desired.

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Easiest overnight French toast casserole! Prep the night before and bake in the morning. Too easy and so impressive!

My in-laws are coming to town this weekend and after much planning and debating and stressing, I’ve decided this will be the ultimate brunch item that will be served.

It’s ridiculously easy and so unbelievably impressive without any of the fuss or stress. I don’t even know what I was worried about. And I get to prep everything the night before.

So now I don’t have to worry about a single thing in the morning. Nope. I can simply take this out of the fridge, let it sit at room temperature for 30 minutes, and then bake for an hour or so.

And it really looks like the most fancy breakfast item ever that took hours of slaving away in the kitchen, especially with the fresh raspberry topping and that beautiful dusting of confectioners’ sugar. Not to mention that ooey, gooey cream cheese filling. It’s legit so so good.

But shhhhh, let’s not tell my mother-in-law how easy this really was!

Raspberry Croissant French Toast Bake

Yield: 8 servings

prep time: 2 hours 15 minutes

cook time: 1 hour

total time: 3 hours 15 minutes

Easiest overnight French toast casserole! Prep the night before and bake in the morning. Too easy and so impressive!

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Raspberry Croissant French Toast Bake

2 hours 15 minutes1 hour

Chungah Rhee

Ingredients:

• 1 1/4 pounds fresh croissants (about 12 medium), cut in half
• 1 (8-ounce) package cream cheese, cubed
• 2 1/2 cups fresh raspberries
• 12 large eggs, beaten
• 2 cups whole milk
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 tablespoon confectioners’ sugar

Directions:

1. Lightly coat a 9×13 baking dish with nonstick spray. Place half of croissants evenly into the baking dish. Top with half of cream cheese and 3/4 cup raspberries in an even layer. Top with remaining croissants, cream cheese and 3/4 cup raspberries.
2. In a large glass measuring cup or another bowl, whisk together eggs, milk, honey, vanilla and salt. Pour mixture evenly over the croissants. Cover and place in the refrigerator for at least 2 hours or overnight.
3. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
4. Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 30-35 minutes, or until golden brown and center is firm.
5. Serve immediately, sprinkled with remaining raspberries and confectioners’ sugar, if desired.

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ONE POT DINNER! So creamy, cheesy and full of taco flavors using ground beef. Quick, simple + so bomb for the whole family!

So the sleepless nights continue with baby Cartman. He is unbelievably adorable and sweet, but he’s also a little bit of a terror when all he wants to do is play at 1AM, and then again at 4:30AM.

But that’s okay. I can still get dinner on the table in a flash using one single pot.

That’s right. We have a one pot wonder here from start to finish using crumbled ground beef, making this super quick and budget friendly. Best of all, the uncooked pasta shells cook right in the Instant Pot with the rest of your ingredients in just 5 minutes!

Not to mention, these pasta shells are amazingly cheesy, creamy and so so filling, giving me the energy to play with this 6lb baby corgi all night long!

Instant Pot Cheesy Taco Shells

Yield: 6 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

ONE POT DINNER! So creamy, cheesy and full of taco flavors using ground beef. Quick, simple + so bomb for the whole family!

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Instant Pot Cheesy Taco Shells

20 minutes20 minutes

Chungah Rhee

Ingredients:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1/2 medium sweet onion, diced
• 1 small poblano pepper, diced
• 3 cloves garlic, minced
• 2 1/2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3 cups beef stock
• 1 (8-ounce) can tomato sauce
• 1 cup mild salsa, homemade or store-bought
• 12 ounces medium pasta shells
• Kosher salt and freshly ground black pepper, to taste
• 6 ounces shredded extra-sharp cheddar cheese, about 1 1/2 cups
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro leaves

Directions:

1. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Add onion and poblano, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, chili powder, oregano and cumin until fragrant, about 1 minute.
3. Stir in beef stock, tomato sauce, salsa and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes. Stir in cilantro.
4. Serve immediately.

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The BEST Greek salad you will ever have! With perfectly grilled, juicy chicken thighs and the most heavenly tzatziki dressing!

A Greek salad just got so much better in my book.

The secret? Super juicy, perfectly charred chicken thighs seasoned just perfectly with a dry spice rub of oregano, basil, thyme, paprika and garlic powder.

Nope, no hours of marinating here. Simply season your chicken and throw them right onto the grill.

While you do that, you can also throw on some pita bread for serving – might as well while you have the grill all fired up!

Serve with chopped romaine, cucumber, tomatoes, avocado, red onion, olives and feta along with the creamiest tzatziki dressing ever.

SO SO GOOD.

Grilled Greek Chicken Salad

Yield: 6 servings

prep time: 30 minutes

cook time: 10 minutes

total time: 40 minutes

The BEST Greek salad you will ever have! With perfectly grilled, juicy chicken thighs and the most heavenly tzatziki dressing!

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salad

Grilled Greek Chicken Salad

30 minutes10 minutes

Chungah Rhee

Ingredients:

• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 head romaine, roughly chopped
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1 avocado, halved, seeded, peeled and sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup pitted kalamata olives
• 4 ounces feta, cubed

For the tzatziki dressing

• 1 cup Greek yogurt
• 5 tablespoons buttermilk
• 2 tablespoons chopped fresh dill
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons lemon zest
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. In a medium bowl, whisk together Greek yogurt, buttermilk, dill, lemon juice, lemon zest and garlic; season with salt and pepper, to taste; set aside.
2. In a small bowl, combine oregano, basil, thyme, paprika, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with oregano mixture.
3. Preheat grill to medium heat.
4. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
5. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, cucumber, tomatoes, avocado, onion, olives and feta. Pour the tzatziki dressing on top of the salad and gently toss to combine.
6. Serve immediately.

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Amazingly moist, tender, juicy lemon-thyme chicken, perfectly golden brown, made right in the IP in just 5 min! So quick!

I’ve been on a huge chicken thigh binge lately.

From the cilantro lime chicken thighs to the lemon garlic chicken thighs, it’s been ALL ABOUT THE THIGHS this summer.

But when I’m not in the mood to grill or smoke out the house using a grill pan, the IP is here for the juiciest, most tender chicken thigh rescue.

With a simple lemon-thyme spice rub, you can quickly sear your chicken right in the IP. From there, you’ll let it pressure cook for just 5 minutes, infusing your chicken thighs with all that lemony goodness without using a marinade. The pressure cooker takes care of that for you!

So boom. One pan meal. No mess. No fuss.

Use as a base for a salad or serve with a light green salad, crusty bread, and a glass of wine.

Instant Pot Lemon Chicken Thighs

Yield: 6 servings

prep time: 15 minutes

cook time: 25 minutes

total time: 40 minutes

Amazingly moist, tender, juicy lemon-thyme chicken, perfectly golden brown, made right in the IP in just 5 min! So quick!

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Instant Pot Lemon Chicken Thighs

15 minutes25 minutes

Chungah Rhee

Ingredients:

• 1 tablespoon chopped fresh thyme leaves
• Zest 1 lemon
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon canola oil
• 1 cup chicken stock
• 2 tablespoons freshly squeezed lemon juice

Directions:

1. In a small bowl, combine thyme, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with thyme mixture.
2. Set 6-qt Instant Pot® to the high saute setting. Working in batches, add canola oil and chicken, and cook until golden brown, about 3-4 minutes per side; set aside.
3. Place metal trivet into the pot and add chicken stock and lemon juice. Gently place chicken on top of the trivet, slightly overlapping. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4. Serve immediately.

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With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!

I think this will be my go-to weeknight meal for the next few weeks. No, wait, months probably.

Because, guys, we just brought home a little baby corgi brother for Butters. So to say my hands will be full with these two little buggers is clearly an understatement.

So enter the easiest weeknight chicken tacos ever.

With a simple spice rub – chili powder, cumin, paprika, oregano, garlic powder – the chicken is seasoned just right, thrown on the skillet and cooked through completely before dicing them up into bite-size pieces.

Serve in warmed tortillas with desired toppings – pico de gallo (store-bought shortcut is just fine here!), diced avocado, cilantro and freshly squeezed lime juice is my favorite combo right now!

Easy Chicken Tacos

Yield: 6 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!

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entree

Easy Chicken Tacos

15 minutes15 minutes

Chungah Rhee

Ingredients:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste,
• 1 1/2 pounds boneless, skinless chicken thighs
• 1 tablespoon canola oil
• 12 mini flour tortillas
• 1 cup pico de gallo, homemade or store-bought
• 1 avocado, halved, peeled, seeded and diced
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

Directions:

1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.
2. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
3. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

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