Guacamole Stuffed Chicken
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 tasty meal!
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
Calories 357kcal (18%)Carbohydrates 10g (3%)Protein 26g (52%)Fat 25g (38%)Saturated Fat 4g (20%)Cholesterol 72mg (24%)Sodium 530mg (22%)Potassium 906mg (26%)Fiber 7g (28%)Sugar 1g (1%)Vitamin A 298mg (6%)Vitamin C 13mg (16%)Calcium 18mg (2%)Iron 1mg (6%)
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