Chicken-Stuffed Avocados: A Flavorful, Effortless Twist on a Classic
Fluffy avocado halves filled with a zesty chicken mixture of Greek yogurt, lemon, and herbs. A quick, versatile dish perfect for appetizers, lunch, or dinner.
- Prep Time: 10
- Total Time: 15
- Yield: 2 servings 1x
- Category: quick
- Method: Stuffing
- Cuisine: American
Ingredients
2 ripe avocados
1 cup cooked chicken breast, shredded
1/4 cup plain Greek yogurt (or 2 tbsp mayo)
1 tbsp lemon juice
1/4 tsp smoked paprika
1 tbsp red onion, finely chopped
1/2 small avocado, finely diced
1 tbsp fresh parsley, chopped
Salt and pepper to taste
Optional garnish: paprika and fresh parsley
Instructions
Slice avocados lengthwise. Remove pits and scoop out 1-2 tbsp flesh per half, leaving a sturdy shell.
Combine chicken, yogurt, lemon juice, red onion, diced avocado, parsley, and paprika in a bowl. Season with salt and pepper.
Spoon mixture into avocado cavities using a small spatula, smoothing the top.
Lightly dust with paprika and add optional lemon wedges before serving.
Notes
Caramelize chicken in olive oil for added richness.
Add cayenne for heat. Avoid hollowing avocados too deeply—leave 1/2″ flesh for stability.
Substitute yogurt with sour cream for denser texture.
Refrigerate in airtight container for up to 4 hours. Serve chilled.
Nutrition
- Serving Size: 1 avocado
- Calories: 420
- Sugar: 2g
- Sodium: 160mg
- Fat: 37g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg
Find it online: https://yumandrun.com/chicken-stuffed-avocados/