Chicken Stuffed Avocados

Chicken stuffed avocado~ Paleo ~
Based on my posts to date I know it may seem like I spend my life eating snacks & treats, but I swear I eat real meals too! And to prove it to you I’m finally getting round to posting a dinner recipe. I made these chicken stuffed avocados one week-night for the boys and even my carb-indulgent roomie loved them! Super easy to make and I had tons of shredded chicken so we turned my side salad into lettuce wraps. Delish!

Before I tried out this recipe I had never attempted to make shredded chicken and had no idea where to start. This recipe makes it so easy that I’m already planning on hosting a cinco de mayo fiesta and making shredded chicken on mass. The concept of this meal is simple; take a few halved avocados, stuff with seasoned, shredded chicken, bake and then drizzle a creamy lime & cilantro dressing over top for the ultimate finish (sorry I failed to take a picture with the dressing because I was too concerned about eating my meal before the boys ate it for me!)

Yields: 4 servings
Total time: 40 minutes

  • 1lb chicken tenderloins
  • 4 avocados (I prefer avocado haas medium sized)
  • 1/2 tbsp cumin
  • 1/2 tbsp chilli powder
  • 2 tsp himalayan salt
  • 1 tsp black pepper
  • 1/2 cup chopped cilantro
  • 3-4 small limes juiced
  • 1/2 can full fat coconut milk


    1. In a wide base pan that comes with a lid, sautée 4 cloves of garlic with a tbsp of extra virgin olive oil over a medium heat – alternatively you can just heat garlic infused olive oil like I did using my nifty little oil infuser.
    2. Once the garlic is browned you can remove it leaving the garlic infused oil. Season the chicken with salt and add to the pan. Sautée each side for a few minutes until the edges have turned white and the sides are translucent.
    3. Cover the chicken in chicken stock (I made my own with boiling water and Todd’s original “Dirt” seasoning), stick the lid on the pan and simmer for about 20 minutes.
    4. Pre-heat the oven to 400°F and line a baking tray with wax paper or tin foil.
    5. Once your chicken is cooked, remove from the pan and place in a bowl for shredding. I used two forks to shred the chicken.
    6. Add the spices and seasoning and mix well.
    7. Halve and remove the stones from 4 avocados and stuff with the seasoned, shredded chicken and bake for about 5 minutes.
    8. For the creamy, lime cilantro dressing, combine the coconut milk with the lime juice and chopped cilantro.
    9. Remove stuffed avocados from the oven and serve drizzled with the dressing and a side salad.

Give it a go and then why not have a Mexican themed dinner party like we did? Olé!

2014-09-22 23.20.35

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