- vegetable oil (divided)
- 1 teaspoon thyme (chopped)
- 1 teaspoon lime zest
- 1 1/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts
- 1 avocado (seeded and cut into 8 slices)
- 1 tomato (finely diced)
- 1/2 cup white onion (finely diced)
- 1 tablespoon cilantro (finely chopped)
- 1 tablespoon lemon juice
- 8 soft/hard tortillas
- Preheat a grill pan over high with 1 tablespoon oil.
- Stir together thyme, zest, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Sprinkle chicken evenly with mixture.
- Cook chicken in pan until chicken is golden brown and cooked through, about 8 minutes per side.
- Remove chicken from pan and pan from heat. Place avocado slices in pan, and let stand until grill marks appear, about 2 minutes. Cut chicken into 1/2 inch thick slices when cool.
- Stir tomato, onion, cilantro, lemon juice, 1 teaspoon vegetable oil and 1/4 teaspoon each salt and pepper in a medium bowl. Let stand at room temp for 15 minutes.
- Heat tortillas according to package directions. Fill with chicken, pico de gallo, grilled avocado and cheese.