PREP TIME – 10 minutes. | COOK TIME – 10 minutes | SERVES – 2
INGREDIENTS
- 2 slices PICS Bacon
- 2 8-inch flour tortillas
- 1 small avocado
- 2 Full Circle Organic Eggs
- ¼ cup shredded cheddar cheese
- PICS Sea Salt
- Freshly ground PICS Pepper
- Full Circle Salsa
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INSTRUCTIONS
Cut bacon into ½-inch pieces. Cook bacon in a 9-inch non-stick skillet over medium heat until crisp; drain on paper towel lined plate. Wipe excess fat from skillet, leaving a thin layer. Cut avocado in half and remove pit; cut into quarters and peel. Cut each avocado quarter into 3 slices. Place 1 tortilla in skillet, arrange 6 avocado slices, ½-inch from the outer edge and along center fold line of the tortilla into a “D” shaped half circle; gently press the ends of avocado slices together. Crack 1 egg into center of avocado ring, sprinkle with 2 tablespoons cheese, ½ of the cooked bacon, salt and pepper; fold the tortilla over egg. Repeat with second tortilla in skillet with folded edges touching. Cook tortillas over medium low heat about 4 to 5 minutes or until golden brown. Turn tortillas and continue cooking 5 minutes. Serve hot with salsa.
PREP TIME – 35 minutes | COOK TIME – 35 minutes | SERVINGS – 4
INGREDIENTS
- 1½ pound Full Circle Organic Boneless, Skinless Chicken Breast
- ¼ cup Full Circle Organic Honey, divided
- 3 tablespoons Full Circle Organic Balsamic Vinegar
- 4 teaspoons Full Circle Organic Extra Virgin Olive Oil
- 2 cloves garlic, minced
- 1 teaspoon minced, fresh Organic Rosemary
- ½ teaspoon PICS Sea Salt
- ¼ teaspoon freshly ground PICS Pepper
- 4 8-inch wooden skewers
- Organic Rosemary sprigs
INSTRUCTIONS
Cut chicken into 1¼-inch chunks, place in zip top bag. Combine 2 tablespoons honey, balsamic vinegar, oil, garlic, rosemary, salt and pepper in a small bowl, pour over chicken in bag. Seal bag and toss chicken to coat; refrigerate 1 to 2 hours. Soak skewers in shallow dish of water. Remove chicken chunks from marinade and divide evenly onto skewers. Coat broiler pan or grill with nonstick cooking spray and preheat to high. Cook chicken, 4 to 5 inches from heat source, 6 minutes; turn and drizzle with remaining honey. Continue cooking 6 to 8 minutes or until no longer pink inside. Serve garnished with rosemary sprigs.
