I saw the chicken sliders on the Pioneer Woman site recently and started craving them. I chose to make them healthier by not adding bacon and cheese and instead topped them with avocado, tomato, onion, and lettuce. They were super quick and easy to make and they were a huge hit with my family. My son didn’t like the avocado but loved the rest of it and my daughter said they were amazing. My husband and I both loved them too.
Slice the chicken breasts in half lengthwise (place your hand on the chicken breast then carefully cut horizontally) then cut each portion in half. Lay a piece of wax paper on top and pound them gently with a mallet until they are even in thickness.
Season each side with sea salt, freshly cracked pepper, and garlic powder, to taste.
Coat a grill pan with the olive oil and heat over medium heat. Once the pan is hot, add the chicken and cook for a few minutes until golden brown then flip over and cook for another 2 minutes, or until cooked through. Remove from the pan and set on a plate with a tin foil tent placed loosely on top. Place the slider buns in the grill pan and let them toast for a few minutes; remove from the pan and spread some mayonnaise on the bun. Place a piece of chicken on the bottom bun followed by avocado, tomato, onion, and lettuce followed by the top of the bun. Serve immediately and enjoy.