1 Servings 15 min Cook
1 Tbsp Olive Oil
2 Breast, bone and skin removed Chicken Breast
1/2 Fruit Avocados
2 Tbsp Pico De Gallo
Heat oil in a pan over medium-high heat.
Cook chicken, 5-10 minutes per side or until cooked through, no longer pink, and the juices run clear.
Let rest for 5 minutes before shredding.
Shred chicken breast and add avocado.
Mush/mix together until well combined.
Add pico de gallo and mix well.
Serve and enjoy!
