Cheesy Chicken Taco Stuffed Avocados
Quick, delicious and easy Cheesy Chicken Taco Salad Stuffed Avocado Recipe is the perfect hearty low carb lunch or dinner that is bursting with cheesy chicken taco flavor!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Dish
Cuisine: American
Servings: 4 people
Calories: 582kcal
Author: Courtney O'Dell
- 2 tsbp olive oil
- 2 chicken breasts cubed in 1" bites
- 1 bell pepper diced
- ½ white onion diced
- 2 tbsp taco seasoning
- 1 tbsp water
Avocado Garnishes
- 1 avocado sliced in half and pit removed
- 2 oz sharp cheddar cheese shredded (omit if sticking to paleo/whole 30 diet)
- ⅓ cup arugula
- ¼ cup pico de gallo
- ¼ cup black olives sliced
Cheesy Chicken Tacos
In a large pan, heat olive oil until shimmery.
Add chicken to pan and cook on high heat, stirring occasionally, until browned - about 8 minutes.
Add peppers and onions to pan, cook until lightly browned and soft.
When peppers and onions are softened, add taco seasoning and water, mix well.
Let water absorb and reduce, then remove from heat.
Chicken Taco Avocado
Halve avocado and remove pit.
Scoop 1/2 cup taco skillet mixture into each 1/2 avocado.
Add arugula to the top, followed by cheese.
If taking to work, wrap with foil and refrigerate until ready to microwave, then microwave for 45-55 seconds, until meat is warmed and cheese has melted.
Garnish with fresh pico de gallo, serve immediately.
Serving: 2g | Calories: 582kcal | Carbohydrates: 19g | Protein: 38g | Fat: 41g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 745mg | Potassium: 1273mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 57.1mg | Calcium: 341mg | Iron: 1.7mg