Description
A delicious combination of spicy buffalo chicken and creamy avocado, perfect for gatherings and quick weeknight dinners.
Ingredients
Scale
- 3 Ripe Avocados
- 1/4 Cup Diced Red Onion
- 1/4 Cup Diced Bell Pepper
- 1/4 Cup Buffalo Sauce
- 1–2 Tablespoons Dairy-Free Feta
- 1 Large Chicken Breast
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Salt
Instructions
- Begin by marinating the chicken: combine olive oil, paprika, salt, and garlic powder in a bowl. Add the chicken, making sure it’s well-coated.
- Heat a skillet over medium heat and cook the marinated chicken breasts for about 6-8 minutes on each side, or until cooked through. Cover the skillet for even cooking.
- Once done, remove the chicken from the skillet and transfer it to a small bowl. Use two forks to shred the chicken into bite-sized pieces.
- In a large bowl, mix the shredded chicken, diced red onion, diced bell pepper, and buffalo sauce until well combined.
- Slice each avocado in half and remove the pit. Use a spoon to scoop out a small amount of the avocado to create space for the filling.
- Stuff each avocado half generously with the chicken filling. Top with dairy-free feta, freshly chopped cilantro, or a drizzle of dairy-free ranch dressing for added flavor!
Notes
Store any leftover stuffed avocados in an airtight container in the fridge for up to two days. Avoid freezing stuffed avocados, as the texture can change.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg