Ingredients for Avocado Stuffed Chicken
- 4 boneless skinless chicken breasts
- 2 ripe avocados, peeled and pitted
- 1 tablespoon lime juice
- Lemon Pepper, to taste
- Garlic Powder, to taste
- fresh basil leaves, for garnish
- small tomatoes, for garnish
- Sweet Onion
- 1 teaspoon coarsely cracked black peppercorns
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- lime wedges, for garnish
- avocado slices, for garnish (optional)
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How to Make Avocado Stuffed Chicken
- Preheat oven to 350°F (175°C).
- Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch.
- In a medium bowl, mash avocados with a fork. Stir in red onion, cilantro, lime juice, olive oil, cumin, salt, and black pepper.
- Reserve 1/2 cup of the avocado mixture for garnish.
- Spread the remaining avocado mixture evenly over the chicken breasts.
- Tightly roll up each chicken breast, tucking in the ends to secure.
- Place the rolled chicken breasts in a lightly oiled baking dish.
- Sprinkle the coarsely cracked black peppercorns over the chicken.
- Bake for 45-50 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before slicing.
- Cut each chicken breast in half lengthwise.
- Arrange the chicken on a platter. Top with the reserved avocado mixture.
- Garnish with fresh basil, lime wedges, small tomatoes, and avocado slices (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
11g
Fat
14g
Carbs
5g
