Balsamic Glazed Chicken with Avocado Salsa
Marinate your chicken in the Balsamic vinegar, honey, and minced garlic for 30 minutes-overnight.
Make avocado salad by combining red onion, avocado, tomato and lime juice. Refrigerate until ready to use.
Place your chicken breasts ( and optional mushrooms) on a hot cast iron skillet, discarding the excess marinade.
Cook for about 5 minutes on each side until chicken is cooked through and mushrooms are soft.
Top with cheese and let melt.
Top with avocado salad and balsamic glaze and enjoy!