Guacamole Stuffed Chicken
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Guacamole Stuffed Chicken is a delicious recipe that’s easy to make in 29 minutes! It’s gluten free and perfect for anyone on the Keto diet. Serve the stuffed chicken breast with taco seasoned roasted veggies, cilantro lime brown rice, southwestern black beans, or mixed baby greens with cilantro lime dressing for a totally tasty meal!
If your love of avocados runs as deep as mine does, then you’re in for a real treat with this guacamole stuffed chicken recipe! A simple, fresh guacamole recipe is stuffed into taco seasoned chicken breasts and roasted in the oven for a winning meal, that’s so easy to make!
If you’re looking for a tasty side dish to pair with the stuffed chicken, I’ve got you covered! I’m sharing not one, not two, but FOUR different sides to pair with this delicious chicken dish.
Ingredients
- Avocado
- Salt
- Lime juice – fresh squeezed is always preferred for the best flavor.
- Fresh cilantro
- Red onion
- Boneless, skinless chicken breasts
- Olive oil
- Taco Seasoning – click the link for my homemade seasoning mix.
Instructions
- Prepare the guacamole. Add one whole peeled and seeded avocado to a medium bowl and mash with a fork. Add salt, lime juice, cilantro and red onion, stir to combine, then set aside.
- Prepare the chicken breasts. Rub two chicken breasts with olive oil, then sprinkle the taco seasoning over both sides of the chicken breasts and gently rub the seasoning into the chicken.
- Stuff the chicken breasts. Slice a slit through the middle of the chicken breasts, making sure not to go all the way through. Stuff half of the guacamole into each chicken breast.
- Bake the chicken. Place the stuffed chicken breasts on a foil-lined baking sheet and into a 425°F preheated oven for 20 minutes.
- Dig in! Remove the chicken from the oven and dig in!
- Note: If some of the guacamole spills out of the chicken during the cooking process, it’s no problem! Just use a fork or spatula to scoop it up and back into the chicken breast before serving.
Side dishes to pair with the chicken
Now let’s talk sides! To go with the guacamole stuffed chicken, I prepared four different side dishes. Each dish is made with 5 ingredients or less and easily prepared while the chicken is baking!
Pick the side dish that looks the most delicious to you. They’re all so easy to prepare, you could even pick two!
- Taco Seasoned Roasted Vegetables – easily roasts at the same time as the chicken!
- Cilantro Lime Brown Rice – made in just 5 minutes with 3 ingredients!
- Southwestern Black Beans – made in 10 minutes with 3 ingredients!
- Mixed Baby Greens with Cilantro Lime Dressing – takes about 2 minutes to toss together with 3 ingredients!
How to make taco-seasoned roasted vegetables
- Dice the vegetables. Dice one large sweet potato, red bell pepper and jalapeno. You can leave the skins on the sweet potatoes, or peel them off, totally up to you!
- Season the vegetables. Toss the vegetables with olive oil, then taco seasoning.
- Roast the vegetables. Place the vegetables on a foil-lined baking sheet and into a 425°F oven for 15 minutes.
How to make cilantro lime brown rice
- Heat the rice. Place a pouch of cooked brown rice in the microwave for 3-4 minutes.
- Note: Using pre-cooked brown rice helps this side dish come together in just 5 minutes!
- Season the rice. Once the rice has cooled, open the pouch and transfer the cooked rice to a medium bowl. Add the lime juice and cilantro. I also recommend seasoning the rice with a little salt! Stir to combine everything and serve.
How to make southwestern black beans
- Combine the ingredients. Drain and rinse a can of black beans, then add them to a medium pot on the stove. Add a can of diced tomatoes with green chilies and 1/2 tablespoon of hot sauce, stir to combine.
- Note: if spice isn’t your thing, you can omit the hot sauce or cut it down to 1/2 teaspoon!
- Simmer the beans. Turn the heat on the stovetop to medium and allow the beans to simmer on the stove for 10 minutes.
How to make a salad with cilantro lime dressing
- Toss everything together. Add 4 cups of mixed baby greens to a large bowl, toss with diced tomatoes and creamy cilantro lime dressing.
Using store-bought salad dressing helps this salad come together in just a couple of minutes! If you have a few more minutes and are looking for a dairy-free option, I recommend checking out this Roasted Poblano Ranch Dressing!
More chicken recipes
Try these other easy chicken recipes to make weeknight meals a breeze!
Guacamole Stuffed Chicken
Ingredients
Guacamole Stuffed Chicken
- 1 avocado, peeled and seeded
- ¼ teaspoon salt
- ½ tablespoon lime juice
- 1 tablespoon fresh cilantro leaves, chopped
- 1 tablespoon red onion, minced
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
Roasted Vegetables
- 2 cups diced sweet potatoes, skins on or off, your choice!
- 1 red bell pepper, diced
- 1 jalapeno, sliced
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
Cilantro Lime Brown Rice
- 10 ounce pouch cooked brown rice
- 2 tablespoons fresh chopped cilantro
- ½ tablespoon lime juice
Southwestern Black Beans
- 15 ounce can black beans, drained and rinsed
- 14.5 ounce can diced tomatoes with green chilies, do not drain!
- ½ tablespoon hot sauce, optional – omit or reduce the amount to make the beans less spicy!
Side Salad
- 4 cups mixed baby greens
- ½ tomato, diced
- ¼ cup cilantro lime dressing
Instructions
Guacamole Stuffed Chicken
- Preheat the oven to 425°F.
- Add the avocado to a medium bowl and mash with a fork.
- Add the salt, lime juice, cilantro and red onion to the mashed avocado. Stir to combine, then set aside.
- Rub the chicken breasts with the olive oil, then sprinkle with the taco seasoning and gently rub the seasoning into the chicken.
- Slice a slit in the middle of the chicken breasts, making sure not to cut all the way through, and fill each breast with half of the prepared guacamole.
- Place the chicken breasts on a foil-lined baking sheet.
- Place in the oven and roast for 20 minutes.
Roasted Vegetables
- In a large bowl, toss the sweet potatoes, bell pepper and jalapeno with the olive oil and taco seasoning.
- Place the vegetables on a baking sheet and into a 425°F oven for 15 minutes.
Cilantro Lime Brown Rice
- Place the pouch of cooked brown rice in the microwave for 3-4 minutes.
- Once the rice has cooled, open the pouch and transfer the cooked rice to a medium bowl.
- Add the lime juice and cilantro, stir to combine.
- Season with salt to taste and serve.
Southwestern Black Beans
- Drain and rinse the can of black beans.
- Add the beans to a medium pot on the stove with the diced tomatoes with green chilies and hot sauce.
- Turn the heat on the stovetop to medium and allow the beans to simmer on the stove for 10 minutes.
Side Salad
- Add the mixed baby greens to a large bowl with the diced tomatoes and creamy cilantro lime dressing. Toss to combine.
Notes
- The nutritional information provided is only for the guacamole stuffed chicken recipe. The sides are not included.
Nutrition Facts
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