Ingredients
2 cups shredded rotisserie chicken (skinless)
4 medium ripe avocados, halved and pitted
3 tablespoons fresh lime juice
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 small jalapeño, seeded and minced
1 tablespoon olive oil
1 teaspoon sea salt
Freshly ground black pepper to taste
Instructions
Preheat oven to 350°F (180°C) to confirm chicken is warm.
Cut avocados in half, remove pits, and spoon out most of the flesh to create a cavity.
Mix shredded chicken with lime juice, red onion, cilantro, jalapeño, olive oil, salt, and pepper until combined.
Spoon the chicken mixture into each avocado half and gently pack to fill cavities.
Place stuffed avocados on a baking sheet and warm in oven for 2-5 minutes if desired.
Serve immediately or chill for a cooler version.
Notes
Avoid pre-seasoned chicken with unwanted addititives
Use avocado flesh scraps to blend with chicken for extra creaminess
Add diced tomatoes for a southwestern twist
Store in refrigerator for up to 2 days if wrapped securely
- Prep Time: 15
- Category: Quick Chicken
- Method: No-Cook (assembly)
- Cuisine: Fusion
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 stuffed avocado half
- Calories: 380
- Sugar: 2g
- Sodium: 500mg
- Fat: 31g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 150mg