• 4 Turano Brioche Buns, toasted
• 2 Tbl. Light olive oil
• 4 boneless, skinless chicken breasts, 3-4 oz. each
• Salt and Pepper, to taste
• 1/2 red onion, sliced very thin
• 1/2 cup Prepared pico de gallo
• 1 avocado

• Preheat large sauté pan on medium-high heat.
• Season chicken breasts with salt and pepper.
• Add olive oil to pan and sear chicken breasts for 4-5 minutes per side, or until completely cooked through (160*F internal temp)
• Half the avocado, remove the pit and slice (while still in the skin) 1⁄2” pieces. Remove slices with a spoon.
• Layer the pico, chicken, avocado and red onions on brioche buns and serve.