Cheesy Chicken Taco Stuffed Avocado
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!
Servings: 4 people
Cost: $8
Equipment
Ingredients
- 2 tbsp olive oil
- 2 chicken breasts cubed in 1" bites
- 1 bell pepper diced
- ½ white onion diced
- 2 tbsp taco seasoning
- 1 tbsp water
- 1 avocado sliced in half and pit removed
To Garnish
- 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
Instructions
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.
Nutrition
Calories: 364kcal | Carbohydrates: 11g | Protein: 29g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 562mg | Potassium: 765mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1438IU | Vitamin C: 47mg | Calcium: 124mg | Iron: 1mg
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