Monterey Chicken

In a large, oven-safe skillet, cook the bacon over medium heat until crispy. Remove the bacon and set it on a paper towel-lined plate, leaving the rendered grease in the skillet.

Butterfly the chicken breasts by slicing them horizontally, creating four thinner cutlets.

Drizzle the chicken with olive oil and season both sides generously with 1 tsp of Adobo seasoning and the smoked paprika.

Place the seasoned chicken in the skillet with the bacon grease and cook for 4-5 minutes per side, or until golden brown and cooked through.

While the chicken is cooking, prepare the pico de gallo. In a medium bowl, combine the diced tomatoes, jalapeño, red onion, minced garlic, and chopped cilantro.

In a small bowl, whisk together the lime juice, avocado oil, white vinegar, the remaining 1/2 tsp of Adobo seasoning, and black pepper.

Pour the dressing over the pico de gallo ingredients and stir to combine.

Once the chicken is cooked, brush a layer of your favorite BBQ sauce over the top of each piece.

Crumble the cooked bacon and sprinkle it over the BBQ sauce.

Spoon the fresh pico de gallo over the bacon.

Top generously with shredded cheese and sliced green onions.

Place the skillet under the broiler for 1-2 minutes, just until the cheese is melted and bubbly.

Remove from the oven and serve immediately.