2 chicken breasts
3 teaspoons olive oil, divided
salt & freshly ground pepper to taste
1 1/2 cups green onions, finely chopped, divided
1 teaspoon minced garlic
1 tomato, diced
3 – 14.5oz chicken broth
1/8 teaspoon cumin
1 teaspoon coarse salt
2 avocados, diced
1/2 cup cilantro, finely chopped
lime wedges

Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165. Shred chicken and cover with foil to keep warm, then set aside.

In a Dutch over, heat the remaining 2 teaspoons of oil over medium heat until hot. Add the 1 cup chopped green onions and minced garlic to pot; sauté about 2 minutes. Add diced tomato; sauté 1 minute, until soft. Add chicken brother, cumin, salt and stir well and bring to a boil. Cover and simmer on low for 15-20 minutes.

Fill bowls with chicken, avocado, remaining green onions, and cilantro. Add broth, serve with a lime wedge.