A few purists might contend that avocados and heat don’t mix, but they’ve clearly never tried this recipe. Chicken breasts rolled up with a layer of fresh guacamole get a flavor boost and a creamy center that plays very nicely with the lean meat.
And just to wrap it all up with a bow, a lightly-spiced layer of almond flour adds a crispy crust on the outside, without any breadcrumbs or anything else gluten-or-cornmeal-related.
Adding avocado also gives you a great nutritional level up: avocados are rich in healthy fats, B vitamins, Vitamin E, magnesium, fiber, and other nutrients.
This recipe doesn’t have a really explicit Southwest-style theme, but it would be good with any kind of Mexican or Tex-Mex-inspired side dish. Or try something super simple: slice up some ripe heirloom tomatoes, drizzle with olive oil, salt, and pepper, and devour them on the side.
Guacamole Stuffed Chicken Recipe
SERVES: 4 PREP: 20 min COOK: 40 min
Ingredients
- 4 chicken breasts, boneless and skinless
- 2 ripe avocados, peeled and pitted
- ¼ cup red onion, diced
- ¼ cup fresh tomato, diced
- 1 tbsp. lime juice
- 1 garlic clove, minced
- ¼ tsp. chili powder
- ¼ tsp. ground cumin
- Sea salt and freshly ground black pepper
Seasoned Flour Ingredients
- 1 egg, lightly beaten
- 1 cup almond flour
- 1 tbsp. paprika
- 1 teaspoon garlic powder
- 1 tsp. dried oregano
- 1 tsp. chili powder
- Sea salt and freshly ground black pepper
Preparation
- Preheat your oven to 400 F.
- Pound each chicken breast thin and flat using a meat mallet or rolling pin.
- Place the avocados in a bowl and mash with a potato masher or a fork.
- Add the tomato, onion, garlic, lime juice, chili powder, and cumin to the mashed avocados. Season to taste and stir until well combined.
- Spread an equal amount of guacamole in a thin layer over each chicken breast.
- Roll up each chicken breast and secure it with a toothpick or cooking string.
- Mix together almond flour, paprika, garlic, oregano, chili powder, and salt and pepper to taste.
- Carefully dredge each chicken breast in a beaten egg and then coat it with the almond flour mixture.
- Place chicken in a greased baking dish, and bake for 35 to 40 minutes or until the chicken is cooked through.
📖 Recipe
Guacamole Stuffed Chicken Recipe
Ingredients
- 4 chicken breasts boneless and skinless
- 2 ripe avocados peeled and pitted
- ¼ cup red onion diced
- ¼ cup fresh tomato diced
- 1 tbsp. lime juice
- 1 garlic clove minced
- ¼ tsp. chili powder
- ¼ tsp. ground cumin
- Sea salt and freshly ground black pepper
- 1 egg lightly beaten
- 1 cup almond flour
- 1 tbsp. paprika
- 1 teaspoon garlic powder
- 1 tsp. dried oregano
- 1 tsp. chili powder
- Sea salt and freshly ground black pepper
Instructions
- Preheat your oven to 400 F.
- Pound each chicken breast thin and flat using a meat mallet or rolling pin.4 chicken breasts
- Place the avocados in a bowl and mash with a potato masher or a fork.2 ripe avocados
- Add the tomato, onion, garlic, lime juice, chili powder, and cumin to the mashed avocados. Season to taste and stir until well combined.¼ cup red onion, ¼ cup fresh tomato, 1 tbsp. lime juice, 1 garlic clove, ¼ tsp. chili powder, ¼ tsp. ground cumin, Sea salt and freshly ground black pepper
- Spread an equal amount of guacamole in a thin layer over each chicken breast.
- Roll up each chicken breast and secure it with a toothpick or cooking string.
- Mix together almond flour, paprika, garlic, oregano, chili powder, and salt and pepper to taste.1 cup almond flour, 1 tbsp. paprika, 1 teaspoon garlic powder, 1 tsp. dried oregano, 1 tsp. chili powder, Sea salt and freshly ground black pepper
- Carefully dredge each chicken breast in a beaten egg and then coat it with the almond flour mixture.1 egg
- Place chicken in a greased baking dish, and bake for 35 to 40 minutes or until the chicken is cooked through.
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