Oh, the creamy goodness of avocado paired with tender chicken—it’s a match made in healthy dinner heaven! Whether you’re craving a quick weeknight meal or a cozy comfort dish, these recipes bring flavor and nutrition to your table. Ready to shake up your routine? Dive into these 20 delicious ideas and get inspired to cook something amazing tonight!
Grilled Avocado Chicken Skewers
Now, let’s create perfectly grilled avocado chicken skewers that combine creamy texture with smoky char. Nothing beats the combination of tender chicken and buttery avocado when prepared with precision. Follow these steps carefully for restaurant-quality results at home.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 3 ripe Hass avocados, firm but yielding to gentle pressure
– ¼ cup extra virgin olive oil
– 3 tbsp freshly squeezed lime juice
– 2 tsp smoked paprika
– 1 tsp garlic powder
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 12 (8-inch) bamboo skewers, soaked in cold water for 30 minutes
Instructions
1. Soak 12 bamboo skewers in cold water for exactly 30 minutes to prevent burning during grilling.
2. Cut 1.5 lbs boneless, skinless chicken thighs into uniform 1-inch cubes using a sharp chef’s knife.
3. Halve 3 ripe Hass avocados and remove pits carefully with a spoon.
4. Score avocado flesh in a crosshatch pattern while still in the skin, being careful not to cut through the peel.
5. Scoop out avocado cubes gently using a large spoon to maintain their shape.
6. Whisk together ¼ cup extra virgin olive oil, 3 tbsp freshly squeezed lime juice, 2 tsp smoked paprika, 1 tsp garlic powder, ½ tsp fine sea salt, and ¼ tsp freshly cracked black pepper in a medium bowl.
7. Add chicken cubes to the marinade, tossing to coat thoroughly.
8. Marinate chicken at room temperature for 15 minutes only to avoid texture breakdown.
9. Preheat grill to medium-high heat, achieving 400°F surface temperature.
10. Thread marinated chicken cubes and avocado pieces alternately onto soaked skewers, leaving ¼-inch space between pieces.
11. Grill skewers for 4-5 minutes per side until chicken reaches 165°F internal temperature and develops visible grill marks.
12. Rotate skewers only once during cooking to ensure proper searing.
13. Remove skewers from grill when chicken is fully cooked and avocado edges are lightly charred.
14. Let rest for 3 minutes before serving to allow juices to redistribute.
When these skewers emerge from the grill, the chicken develops a beautifully caramelized crust while remaining remarkably juicy inside. The avocados transform into warm, creamy pockets that contrast wonderfully with the smoky chicken. Consider serving them over cilantro-lime rice or alongside a crisp jicama slaw for contrasting textures that highlight the dish’s complexity.
Avocado Chicken Stuffed Peppers
Zesty yet comforting, these avocado chicken stuffed peppers transform simple ingredients into an elegant weeknight meal that feels both nourishing and indulgent. Perfect for beginners, this methodical approach ensures success with clear, actionable steps.
Ingredients
- 4 large bell peppers, halved lengthwise and seeded
- 1 lb boneless, skinless chicken breast, diced into ½-inch pieces
- 2 ripe Hass avocados, pitted and flesh scooped
- ¼ cup fresh lime juice
- ½ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 2 tbsp extra virgin olive oil
- ½ cup shredded Monterey Jack cheese
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F and arrange the bell pepper halves cut-side up in a 9×13-inch baking dish.
- Season the diced chicken breast evenly with ½ teaspoon kosher salt, ¼ teaspoon black pepper, cumin, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat until shimmering, then add the seasoned chicken.
- Sear the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F.
- Transfer the cooked chicken to a medium bowl and let it rest for 3 minutes to allow juices to redistribute.
- In a separate bowl, combine avocado flesh, lime juice, red onion, cilantro, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper.
- Gently mash the avocado mixture with a fork until creamy but still slightly chunky.
- Fold the rested chicken into the avocado mixture until evenly incorporated.
- Divide the chicken-avocado filling evenly among the bell pepper halves, pressing gently to fill completely.
- Sprinkle shredded Monterey Jack cheese evenly over the top of each stuffed pepper.
- Bake for 18–22 minutes, until peppers are tender-crisp and cheese is bubbly and lightly browned.
- Remove from oven and let rest for 5 minutes before serving to allow filling to set.
Marvel at the contrast between the tender-crisp pepper shells and the creamy, zesty filling that stays remarkably fresh-tasting despite baking. The smoked paprika lends a subtle warmth that complements the bright lime and rich avocado beautifully. For a stunning presentation, serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Avocado Chicken Quesadillas
Now, let’s create perfectly crisp avocado chicken quesadillas that balance creamy textures with savory fillings. This methodical approach ensures each component cooks to perfection while maintaining structural integrity. Follow these precise steps for restaurant-quality results at home.
Ingredients
– 2 large flour tortillas (10-inch diameter)
– 8 ounces boneless, skinless chicken breast, thinly sliced against the grain
– 1 ripe Hass avocado, flesh scooped and mashed
– ½ cup shredded Monterey Jack cheese
– ¼ cup finely diced red onion
– 2 tablespoons clarified butter
– 1 tablespoon fresh lime juice
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon kosher salt
– ⅛ teaspoon freshly ground black pepper
Instructions
1. Preheat a 12-inch cast-iron skillet over medium heat (350°F surface temperature) for 5 minutes.
2. Season the thinly sliced chicken breast evenly with ground cumin, smoked paprika, kosher salt, and black pepper.
3. Add 1 tablespoon clarified butter to the preheated skillet, swirling to coat the surface completely.
4. Arrange chicken slices in a single layer and cook for 3 minutes per side until internal temperature reaches 165°F.
5. Transfer cooked chicken to a cutting board and rest for 2 minutes before dicing into ½-inch pieces.
6. Combine mashed avocado, diced red onion, and fresh lime juice in a small bowl, mixing until just incorporated.
7. Place one flour tortilla on a clean work surface and spread avocado mixture evenly over one half.
8. Distribute diced chicken and shredded Monterey Jack cheese evenly over the avocado layer.
9. Fold the empty tortilla half over the filling, pressing gently to adhere.
10. Add remaining clarified butter to the skillet and carefully transfer the assembled quesadilla.
11. Cook for 2-3 minutes until the bottom tortilla develops golden-brown spots and crisp texture.
12. Using a wide spatula, flip the quesadilla and cook for another 2-3 minutes until the second side matches the first.
13. Remove from skillet and transfer to a wire rack to maintain crispness.
14. Repeat the assembly and cooking process with the second tortilla and remaining ingredients.
15. Cut each quesadilla into three wedges using a serrated knife for clean edges.
Vibrant layers of creamy avocado and seasoned chicken create a satisfying contrast against the crisp, buttery tortilla. The Monterey Jack cheese provides subtle sharpness that complements the smoky paprika notes. For an elegant presentation, serve alongside pickled jalapeños and a drizzle of crema fresca.
Baked Avocado Chicken Parmesan
Unbelievably simple yet impressively delicious, this baked avocado chicken parmesan transforms classic Italian-American comfort food into a healthier, creamy-textured masterpiece. Using avocado instead of traditional breading creates a moist, flavorful coating that crisps beautifully in the oven while keeping the chicken incredibly juicy. You’ll be amazed how this method delivers restaurant-quality results with minimal effort and maximum flavor impact.
Ingredients
– 4 boneless, skinless chicken breasts (6 ounces each), pounded to ½-inch thickness
– 2 ripe Hass avocados, flesh scooped and mashed
– 1 cup freshly grated Parmigiano-Reggiano cheese
– ½ cup panko breadcrumbs
– 2 tablespoons extra virgin olive oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon smoked paprika
– 2 pasture-raised eggs, lightly beaten
– 1 cup high-quality marinara sauce
– 4 ounces fresh mozzarella cheese, thinly sliced
– 2 tablespoons fresh basil leaves, chiffonade cut
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place chicken breasts between two sheets of plastic wrap and pound to uniform ½-inch thickness using a meat mallet.
3. Season both sides of chicken breasts evenly with fine sea salt, freshly cracked black pepper, and smoked paprika.
4. Combine mashed avocado and ½ cup Parmigiano-Reggiano in a small bowl until fully incorporated.
5. Spread avocado mixture evenly over the top surface of each chicken breast, creating a smooth, ¼-inch thick layer.
6. Mix remaining ½ cup Parmigiano-Reggiano with panko breadcrumbs in a separate shallow dish.
7. Dip each avocado-coated chicken breast into lightly beaten eggs, ensuring complete coverage.
8. Press the egg-coated chicken firmly into the panko-Parmesan mixture, creating an even crust.
9. Arrange coated chicken breasts on the prepared baking sheet, leaving 2 inches between each piece.
10. Drizzle extra virgin olive oil evenly over the breaded chicken surfaces.
11. Bake at 400°F for 18-22 minutes until the crust turns golden brown and chicken reaches 165°F internally.
12. Remove baking sheet from oven and spoon ¼ cup marinara sauce over each chicken breast.
13. Top each sauced chicken breast with fresh mozzarella slices, covering the surface evenly.
14. Return to oven and bake for 3-5 minutes until cheese is melted and bubbly.
15. Remove from oven and let rest for 5 minutes to allow juices to redistribute.
16. Garnish with fresh basil chiffonade just before serving.
Creamy avocado melts into the chicken during baking, creating an incredibly moist interior that contrasts beautifully with the crispy Parmesan-panko crust. The rich, buttery avocado flavor complements the tangy marinara and melted mozzarella perfectly, while the fresh basil adds a bright, aromatic finish. Serve over zucchini noodles for a low-carb option or alongside roasted vegetables to make this comforting dish feel elegant and restaurant-worthy.
Avocado Chicken Caesar Salad
Yielding to the timeless appeal of Caesar salad while embracing modern nutritional preferences, this avocado chicken Caesar salad offers a creamy, protein-packed twist on the classic. You’ll appreciate how the ripe avocado creates a luxurious, dairy-free dressing that coats each crisp leaf perfectly. Let’s methodically build this satisfying meal from the ground up, ensuring every component reaches its full potential.
Ingredients
– 1 lb boneless, skinless chicken breasts, patted dry
– 2 tbsp extra virgin olive oil, divided
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 2 large ripe Hass avocados, pitted and scooped
– 3 tbsp freshly squeezed lemon juice
– 2 anchovy fillets, finely minced
– 1 garlic clove, microplaned
– 1 tsp Dijon mustard
– ¼ cup grated Parmigiano-Reggiano cheese
– 2 romaine lettuce hearts, chopped into 1-inch pieces
– ½ cup homemade croutons, toasted until golden brown
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the chicken breasts with 1 tablespoon of olive oil and season evenly with kosher salt and black pepper.
3. Roast the chicken for 22-25 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
4. Transfer the chicken to a cutting board and let it rest for exactly 5 minutes to allow juices to redistribute.
5. While the chicken rests, combine the avocado flesh, remaining olive oil, lemon juice, minced anchovies, microplaned garlic, and Dijon mustard in a medium bowl.
6. Mash the mixture vigorously with a fork until completely smooth and emulsified.
7. Thinly slice the rested chicken against the grain into ¼-inch thick pieces.
8. In a large salad bowl, combine the chopped romaine lettuce and grated Parmigiano-Reggiano cheese.
9. Add the avocado dressing to the salad bowl and toss thoroughly until every leaf is coated.
10. Arrange the sliced chicken over the dressed greens in a single layer.
11. Scatter the homemade croutons evenly across the top just before serving.
Zesty and satisfying, this salad delivers contrasting textures from the crisp romaine to the creamy avocado dressing and tender chicken slices. The rich, umami-forward flavors deepen as the components meld together, making it excellent for meal prep when stored with dressing separate. For an elegant presentation, layer the ingredients in individual wide-rimmed bowls and garnish with additional shaved Parmigiano-Reggiano.
Avocado Chicken Burger with Chipotle Mayo
Perfect for elevating your burger game, this avocado chicken burger with chipotle mayo combines lean protein with creamy textures and smoky heat in a methodical preparation that ensures restaurant-quality results at home. Preparing this dish requires careful attention to ingredient temperatures and cooking times to achieve optimal flavor and texture balance.
Ingredients
- 1 lb ground chicken (preferably thigh meat for higher fat content)
- 1 large ripe Hass avocado, pitted and sliced
- 2 brioche burger buns, split
- 1/4 cup mayonnaise
- 2 tsp chipotle peppers in adobo sauce, finely minced
- 1 tbsp clarified butter
- 2 slices Monterey Jack cheese
- 1/4 cup red onion, thinly sliced
- 1 cup butter lettuce leaves
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Combine mayonnaise and minced chipotle peppers in a small bowl, then refrigerate for 30 minutes to allow flavors to meld.
- Divide ground chicken into two equal portions and gently form into 1-inch thick patties, being careful not to overwork the meat.
- Season both sides of chicken patties evenly with kosher salt and freshly ground black pepper.
- Heat a cast-iron skillet over medium-high heat until a drop of water sizzles immediately upon contact.
- Add clarified butter to the hot skillet and swirl to coat the surface completely.
- Place chicken patties in the skillet and cook for 5-6 minutes until a golden-brown crust forms on the bottom.
- Flip patties using a spatula and immediately place one slice of Monterey Jack cheese on each patty.
- Continue cooking for 4-5 minutes until internal temperature reaches 165°F on an instant-read thermometer.
- While patties cook, lightly toast brioche buns in a separate skillet or toaster until golden brown.
- Remove chicken patties from skillet and let rest on a wire rack for 3 minutes to allow juices to redistribute.
- Spread chipotle mayonnaise evenly on both cut sides of the toasted brioche buns.
- Place butter lettuce leaves on the bottom bun halves to create a moisture barrier.
- Arrange sliced avocado evenly over the lettuce, followed by thin red onion slices.
- Carefully place the rested chicken patties with melted cheese over the assembled vegetables.
- Complete assembly by placing the top bun halves over the patties and pressing gently.
Remarkably textured with a crisp brioche exterior giving way to juicy chicken and creamy avocado, this burger delivers complex flavor layers from the smoky chipotle mayo cutting through the richness. The melted Monterey Jack provides a smooth contrast to the crisp lettuce and sharp red onion, creating a balanced bite that holds together beautifully without becoming soggy. For an elegant presentation, serve with sweet potato fries and a citrus-dressed slaw to complement the smoky heat profile.
Avocado Chicken Sushi Rolls
Satisfyingly fresh and surprisingly simple to master, these avocado chicken sushi rolls combine creamy textures with savory protein in a handheld delight perfect for lunch or light dinner. Starting with perfectly seasoned rice and quality ingredients ensures restaurant-quality results right in your own kitchen. Follow these precise steps to create rolls that hold their shape while delivering balanced flavors in every bite.
Ingredients
- 1 cup premium Japanese short-grain rice, rinsed until water runs clear
- 1 ¼ cups filtered water
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon organic cane sugar
- ½ teaspoon fine sea salt
- 4 sheets nori seaweed, toasted
- 8 ounces free-range chicken breast, poached and shredded
- 1 ripe Hass avocado, sliced into ¼-inch thick pieces
- 2 tablespoons Japanese mayonnaise
- 1 teaspoon toasted sesame oil
- ¼ English cucumber, julienned
- 2 tablespoons pickled ginger
- 1 tablespoon black sesame seeds
- ½ cup soy sauce for dipping
- 1 teaspoon wasabi paste
Instructions
- Combine rinsed Japanese short-grain rice and filtered water in a heavy-bottomed saucepan.
- Bring to a boil over high heat, then immediately reduce to lowest setting and cover tightly.
- Simmer for 18 minutes exactly without removing the lid.
- Remove from heat and let stand covered for 10 minutes to complete steaming.
- Transfer cooked rice to a wooden hangiri or large glass bowl.
- Gently fold in seasoned rice vinegar, organic cane sugar, and fine sea salt using a cutting motion with a rice paddle.
- Cool rice to room temperature while fanning continuously to achieve proper texture.
- Mix shredded free-range chicken breast with Japanese mayonnaise and toasted sesame oil until evenly coated.
- Place one sheet of toasted nori shiny-side down on a bamboo rolling mat covered with plastic wrap.
- Spread ¾ cup seasoned rice evenly over nori, leaving 1-inch bare at the top edge.
- Arrange chicken mixture, Hass avocado slices, and julienned English cucumber horizontally across the rice center.
- Lift the mat edge closest to you and roll firmly away from yourself, applying even pressure.
- Seal the nori edge with a dab of water along the bare border.
- Repeat rolling process with remaining ingredients.
- Rest rolls seam-side down for 5 minutes to set shape before cutting.
- Use a sharp knife dipped in water to slice each roll into 8 even pieces.
- Sprinkle cut rolls with black sesame seeds for visual appeal.
- Serve immediately with pickled ginger, soy sauce, and wasabi paste for dipping.
Zesty ginger and rich soy sauce complement the creamy avocado and savory chicken beautifully. The contrasting textures of tender rice, crisp cucumber, and smooth avocado create a sophisticated mouthfeel that elevates this beyond typical sushi. For an elegant presentation, arrange slices in a circular pattern and garnish with microgreens for added color and freshness.
Avocado Chicken Enchiladas
Developing perfectly balanced avocado chicken enchiladas requires mastering a few key techniques that ensure creamy filling and crisp-tortilla edges. During this methodical preparation, we’ll layer flavors systematically while maintaining textural integrity throughout the baking process.
Ingredients
- 2 cups shredded roasted chicken breast
- 3 ripe Hass avocados, pitted and scooped
- 1/4 cup freshly squeezed lime juice
- 1/2 cup crème fraîche
- 1/4 cup finely chopped fresh cilantro
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 8 corn tortillas
- 2 cups red enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon avocado oil
Instructions
- Preheat your conventional oven to 375°F and position one rack in the center position.
- Combine shredded roasted chicken breast, scooped Hass avocado flesh, freshly squeezed lime juice, and crème fraîche in a medium mixing bowl.
- Mash the mixture with a potato masher until it achieves a chunky consistency with no large avocado pieces remaining.
- Fold in finely chopped fresh cilantro, ground cumin, and smoked paprika until evenly distributed throughout the filling.
- Warm corn tortillas one at a time in a dry skillet over medium heat for 15 seconds per side to increase pliability.
- Brush a 9×13-inch baking dish with avocado oil using a pastry brush, ensuring complete coverage of the bottom surface.
- Spread 1/2 cup of red enchilada sauce across the bottom of the prepared baking dish in a thin, even layer.
- Place 1/3 cup of the avocado-chicken mixture along the center of each warmed tortilla.
- Roll tortillas tightly around the filling and place them seam-side down in the baking dish.
- Pour remaining red enchilada sauce over the assembled enchiladas, covering each tortilla completely.
- Sprinkle shredded Monterey Jack cheese evenly over the sauced enchiladas, ensuring coverage from edge to edge.
- Bake at 375°F for 22 minutes until the cheese is fully melted and the sauce bubbles at the edges.
- Switch your oven to broil setting and cook for an additional 2-3 minutes until the cheese develops golden-brown spots.
- Remove the baking dish from the oven and let rest for 8 minutes before serving to allow the filling to set.
Creating these enchiladas yields a remarkable contrast between the cool, creamy avocado filling and the warm, slightly crisp tortilla edges. The smoked paprika provides a subtle depth that complements the bright acidity from the fresh lime juice. Consider serving them alongside a jicama slaw for additional crunch or topping with pickled red onions to cut through the richness.
Avocado Chicken Lettuce Wraps
Now, let’s create these vibrant avocado chicken lettuce wraps that combine fresh flavors with satisfying textures in a light, handheld meal. This recipe guides you through each precise step to ensure perfect results every time, making it ideal for both quick lunches and impressive entertaining.
Ingredients
– 1 lb boneless, skinless chicken breasts, thinly sliced
– 2 ripe Hass avocados, pitted and diced
– 8 large butter lettuce leaves
– 1/4 cup Greek yogurt
– 2 tbsp fresh lime juice
– 1 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp sea salt
– 1/4 cup fresh cilantro, finely chopped
– 1/4 cup red onion, finely diced
Instructions
1. Pat the chicken breast slices completely dry with paper towels to ensure proper browning.
2. Combine smoked paprika, garlic powder, and sea salt in a small bowl, then rub this seasoning mixture evenly over all chicken surfaces.
3. Heat extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Arrange chicken slices in a single layer in the hot skillet, working in batches if necessary to avoid overcrowding.
5. Cook chicken for 4-5 minutes per side until internal temperature reaches 165°F and exterior develops golden-brown sear marks.
6. Transfer cooked chicken to a cutting board and let rest for 3 minutes to redistribute juices before dicing.
7. While chicken rests, gently combine diced avocado, Greek yogurt, and fresh lime juice in a medium bowl, mashing slightly but leaving some texture.
8. Fold in diced red onion and chopped cilantro until evenly distributed throughout the avocado mixture.
9. Dice the rested chicken into 1/2-inch pieces and incorporate into the avocado mixture.
10. Arrange butter lettuce leaves on a serving platter, cupped side up to form natural containers.
11. Spoon approximately 1/3 cup of the chicken-avocado mixture into the center of each lettuce leaf. Here, the crisp butter lettuce provides a refreshing crunch that contrasts beautifully with the creamy avocado and tender chicken. For an elegant presentation, garnish with additional cilantro sprigs and serve immediately while the lettuce remains crisp and the avocado maintains its vibrant green color.
Avocado Chicken Stuffed Mushrooms
Finally, we’re diving into a sophisticated yet approachable appetizer that combines earthy mushrooms with creamy avocado and tender chicken—perfect for entertaining or elevating your weeknight dinner routine. Following these methodical steps will ensure perfectly cooked, flavorful stuffed mushrooms every time, even if you’re new to working with these ingredients. Let’s begin by preparing our components systematically.
Ingredients
- 16 large cremini mushrooms, stems carefully removed and reserved
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon fine sea salt, divided
- ½ teaspoon freshly cracked black pepper, divided
- 8 ounces boneless, skinless chicken breast, cut into ½-inch dice
- 1 large ripe Hass avocado, flesh scooped and mashed
- ¼ cup finely grated Pecorino Romano cheese
- 2 tablespoons full-fat Greek yogurt
- 1 tablespoon freshly squeezed lime juice
- 1 small shallot, minced (about 2 tablespoons)
- 1 garlic clove, microplaned
- 2 tablespoons panko breadcrumbs
Instructions
- Preheat your oven to 375°F and position a rack in the center.
- Brush the mushroom caps inside and out with 1 tablespoon of extra-virgin olive oil.
- Season the mushroom caps evenly with ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper.
- Arrange the mushroom caps cavity-side up on a parchment-lined baking sheet.
- Roast the mushroom caps for 12 minutes at 375°F until they release their liquid and become pliable.
- While the mushrooms roast, finely chop the reserved mushroom stems.
- Heat the remaining 1 tablespoon of extra-virgin olive oil in a skillet over medium-high heat until shimmering.
- Sauté the diced chicken breast for 5–7 minutes until it reaches an internal temperature of 165°F and develops a golden-brown crust.
- Transfer the cooked chicken to a cutting board and let it rest for 3 minutes before finely dicing.
- In a medium bowl, combine the mashed Hass avocado, finely grated Pecorino Romano cheese, full-fat Greek yogurt, freshly squeezed lime juice, minced shallot, and microplaned garlic clove.
- Fold the finely diced cooked chicken and chopped mushroom stems into the avocado mixture until fully incorporated.
- Season the filling with the remaining ½ teaspoon of fine sea salt and ¼ teaspoon of freshly cracked black pepper.
- Evenly divide the filling among the pre-roasted mushroom caps, mounding it slightly.
- Sprinkle the panko breadcrumbs evenly over the stuffed mushrooms.
- Return the baking sheet to the oven and bake for 15–18 minutes at 375°F until the breadcrumbs are golden brown and the filling is heated through.
Now, these stuffed mushrooms emerge with a delightful contrast: the tender, savory chicken-avocado filling against the meaty, umami-rich mushroom base. The panko topping provides a satisfying crunch that complements the creamy interior beautifully. Consider serving them atop a swirl of herb-infused yogurt or alongside a crisp, bitter greens salad to balance the richness.
Avocado Chicken and Rice Bowl
Unquestionably one of the most satisfying and nutritious meals you can assemble in under 30 minutes, this avocado chicken and rice bowl combines lean protein, healthy fats, and complex carbohydrates in perfect harmony. Understanding the balance of textures and flavors will transform your weeknight dinner routine into something truly special.
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 ¾ cups filtered water
– 1 lb boneless, skinless chicken breasts, sliced into ½-inch strips
– 2 tbsp avocado oil, divided
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– ¼ tsp smoked paprika
– 2 ripe Hass avocados, halved and pitted
– 1 tbsp freshly squeezed lime juice
– ¼ cup finely chopped red onion
– 2 tbsp chopped fresh cilantro
Instructions
1. Combine rinsed long-grain white rice and filtered water in a medium saucepan over high heat.
2. Bring to a rolling boil, then immediately reduce heat to low, cover tightly, and simmer for 18 minutes exactly.
3. Remove saucepan from heat and let stand covered for 5 minutes to allow steam to finish cooking the grains.
4. While rice cooks, season chicken breast strips with fine sea salt, freshly cracked black pepper, and smoked paprika.
5. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering but not smoking.
6. Arrange chicken strips in a single layer without overcrowding and cook for 4-5 minutes per side until internal temperature reaches 165°F.
7. Transfer cooked chicken to a clean plate and tent loosely with aluminum foil to rest.
8. Scoop avocado flesh into a medium bowl and mash coarsely with a fork.
9. Fold in freshly squeezed lime juice, finely chopped red onion, and chopped fresh cilantro until just combined.
10. Fluff the rested rice with a fork to separate the grains.
11. Divide the fluffy rice among four bowls, creating a base layer.
12. Arrange the rested chicken strips over the rice in a radial pattern.
13. Dollop the avocado mixture generously over the chicken and rice.
Serving this bowl immediately ensures the warm rice slightly melts the avocado mixture, creating a luxurious sauce that coats every component. The contrast between the tender chicken, fluffy rice, and creamy avocado creates a symphony of textures in each bite. For an elevated presentation, garnish with additional cilantro sprigs and a drizzle of high-quality extra virgin olive oil.
Avocado Chicken Pizza with Arugula
Often, the most satisfying meals come from unexpected combinations that challenge traditional pizza expectations. Our avocado chicken pizza with peppery arugula brings together creamy textures and bright flavors in a way that feels both sophisticated and completely approachable. This recipe guides you through creating a restaurant-quality pie with professional techniques perfect for home cooks ready to elevate their pizza game.
Ingredients
- 1 pound pizza dough, rested at room temperature
- 2 tablespoons extra-virgin olive oil, divided
- 8 ounces boneless, skinless chicken breast, pounded to ½-inch thickness
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ¾ cup whole-milk mozzarella cheese, freshly shredded
- ¼ cup Parmigiano-Reggiano cheese, finely grated
- 1 large ripe Hass avocado, halved and pitted
- 1 tablespoon freshly squeezed lime juice
- 2 cups baby arugula leaves
- 1 tablespoon toasted pine nuts
- Flaky sea salt for finishing
Instructions
- Preheat your oven to 475°F with a pizza stone or baking sheet positioned on the middle rack.
- Pat the chicken breast completely dry with paper towels and season both sides with kosher salt and black pepper.
- Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat until shimmering but not smoking.
- Sear the chicken breast for 5-6 minutes until deeply golden brown and easily releases from the pan.
- Flip the chicken and cook for another 4-5 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
- Transfer the chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.
- While the chicken rests, stretch the pizza dough into a 12-inch round on a floured surface.
- Brush the dough with the remaining tablespoon of olive oil, leaving a ½-inch border around the edges.
- Evenly distribute the shredded mozzarella over the oiled surface, avoiding the border.
- Sprinkle the grated Parmigiano-Reggiano over the mozzarella layer.
- Carefully transfer the prepared dough to the preheated pizza stone using a pizza peel or inverted baking sheet.
- Bake for 12-14 minutes until the crust is golden brown and the cheese is bubbly with spotted browning.
- While the pizza bakes, thinly slice the rested chicken against the grain into ¼-inch strips.
- Scoop the avocado flesh into a small bowl and mash with lime juice until slightly chunky.
- Remove the pizza from the oven and let cool on a wire rack for 2 minutes to prevent a soggy crust.
- Spread the mashed avocado evenly over the hot pizza using an offset spatula.
- Arrange the sliced chicken in a single layer over the avocado.
- Top with baby arugula leaves and sprinkle with toasted pine nuts.
- Finish with a light dusting of flaky sea salt just before serving.
Each slice offers a delightful contrast between the crisp, chewy crust and the cool, creamy avocado layer. The peppery arugula provides a bright counterpoint to the rich chicken and nutty pine nuts, creating a balanced flavor profile that evolves with each bite. For an elegant presentation, cut into slender wedges and serve immediately while the crust maintains its structural integrity.
Avocado Chicken Stuffed Avocados
Begin by gathering perfectly ripe avocados and quality chicken for this elegant yet approachable dish that transforms simple ingredients into an impressive meal. Building this recipe step-by-step ensures even novice cooks can achieve restaurant-worthy results with confidence and precision.
Ingredients
- 2 large Hass avocados, perfectly ripe
- 8 ounces boneless, skinless chicken breast, diced into ½-inch cubes
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup finely minced red onion
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions
- Preheat a stainless steel skillet over medium-high heat until a drop of water sizzles immediately upon contact.
- Season the diced chicken breast uniformly with fine sea salt, freshly cracked black pepper, and smoked paprika.
- Add extra-virgin olive oil to the heated skillet, swirling to coat the surface evenly.
- Place the seasoned chicken in the skillet in a single layer, ensuring pieces don’t touch for proper browning.
- Sear the chicken for 3 minutes without disturbing to develop a golden-brown crust.
- Flip each piece using tongs and cook for an additional 2 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
- Transfer the cooked chicken to a cutting board and allow it to rest for 5 minutes to redistribute juices.
- While the chicken rests, halve the avocados lengthwise and carefully remove the pits using a spoon.
- Scoop out approximately 1 tablespoon of flesh from each avocado half to create a larger cavity, reserving the removed flesh.
- Chop the reserved avocado flesh into ¼-inch dice and place in a medium mixing bowl.
- Dice the rested chicken into ¼-inch pieces and add to the bowl with avocado.
- Incorporate the finely minced red onion, chopped fresh cilantro, garlic powder, and freshly squeezed lime juice.
- Gently fold the mixture together until just combined to maintain texture.
- Divide the chicken-avocado mixture evenly among the eight avocado halves, mounding slightly.
- Serve immediately to prevent the avocados from discoloring.
Here you’ll find the creamy avocado provides a buttery counterpoint to the savory, perfectly seasoned chicken. The crisp red onion and fresh cilantro lend brightness that cuts through the richness beautifully. For an elegant presentation, garnish with microgreens and serve alongside toasted baguette slices to scoop up every last bit.
Avocado Chicken Nachos
Unquestionably, these avocado chicken nachos transform ordinary game-day snacking into an elevated culinary experience that balances creamy textures with bold, layered flavors. Understanding the methodical assembly ensures each chip maintains structural integrity while delivering harmonious bites. Using this systematic approach guarantees restaurant-quality results in your own kitchen.
Ingredients
– 1 lb boneless, skinless chicken thighs, trimmed of excess fat
– 2 tbsp avocado oil, divided
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– ½ tsp smoked paprika
– ¼ tsp ground cumin
– 12 oz sturdy tortilla chips
– 8 oz Monterey Jack cheese, freshly grated
– 4 oz sharp cheddar cheese, freshly grated
– 2 ripe Hass avocados, halved and pitted
– 2 tbsp freshly squeezed lime juice
– ¼ cup finely diced red onion
– 2 tbsp chopped fresh cilantro
– ½ cup crumbled queso fresco
– ¼ cup pickled jalapeño slices
Instructions
1. Preheat your oven to 375°F and position one rack in the upper third of the oven.
2. Pat the chicken thighs completely dry using paper towels to ensure proper browning.
3. Season both sides of the chicken thighs evenly with kosher salt, black pepper, smoked paprika, and ground cumin.
4. Heat 1 tablespoon of avocado oil in a large cast-iron skillet over medium-high heat until shimmering but not smoking.
5. Place the seasoned chicken thighs in the hot skillet, presentation-side down, and cook undisturbed for 6-7 minutes until deeply golden brown.
6. Flip the chicken thighs using tongs and continue cooking for another 5-6 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
7. Transfer the cooked chicken to a clean cutting board and let rest for 5 minutes to allow juices to redistribute.
8. While the chicken rests, arrange the tortilla chips in a single layer on a large, rimmed baking sheet.
9. Combine the freshly grated Monterey Jack and cheddar cheeses in a medium bowl, then sprinkle evenly over the tortilla chips.
10. Bake the nachos on the upper oven rack for 8-10 minutes until the cheese is fully melted and bubbly with light golden spots.
11. Meanwhile, scoop the avocado flesh into a medium bowl and mash roughly with a fork, leaving some texture.
12. Fold the freshly squeezed lime juice, diced red onion, and chopped cilantro into the mashed avocado until just combined.
13. Shred the rested chicken using two forks, pulling against the grain into bite-sized pieces.
14. Remove the baked nachos from the oven and immediately top with the shredded chicken, followed by dollops of the avocado mixture.
15. Finish by scattering the crumbled queso fresco and pickled jalapeño slices over the entire surface.
Carefully crafted nachos reveal multiple textural contrasts—crisp chips against creamy avocado, tender chicken against melted cheese. Complex flavor layers develop through the smoked paprika-rubbed chicken balancing the bright acidity of lime-marinated avocado. For an interactive presentation, serve the assembled nachos directly on the baking sheet with small tongs, allowing guests to create their perfect bites while the cheese remains gloriously molten.
Avocado Chicken Panini with Pesto
Even the most novice home cooks can master this elevated sandwich with my methodical approach. Essential techniques like proper avocado preparation and panini pressing will transform simple ingredients into restaurant-quality results. Follow each step precisely for a perfectly balanced, crispy panini every time.
Ingredients
- 2 boneless, skinless chicken breasts (6 ounces each), pounded to ½-inch thickness
- 4 slices artisan sourdough bread, 1-inch thick
- 1 ripe Hass avocado, halved and pitted
- ¼ cup basil pesto, freshly prepared
- 4 slices provolone cheese, medium thickness
- 2 tablespoons clarified butter, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon garlic powder
Instructions
- Season both chicken breasts evenly with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and garlic powder.
- Heat 1 tablespoon clarified butter in a cast-iron skillet over medium-high heat until shimmering but not smoking, approximately 375°F.
- Place chicken breasts in the hot skillet and cook for 5-6 minutes until the bottom develops golden-brown sear marks.
- Flip chicken using tongs and continue cooking for 4-5 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
- Transfer cooked chicken to a cutting board and let rest for 3 minutes to redistribute juices before slicing against the grain into ¼-inch strips.
- While chicken rests, spread 1 tablespoon basil pesto evenly on the inner surface of each bread slice.
- Scoop avocado flesh from one half onto two bread slices and mash lightly with a fork, creating a textured spread.
- Arrange sliced chicken evenly over the avocado-covered bread slices, ensuring coverage to the edges.
- Layer two slices of provolone cheese over the chicken on each sandwich half.
- Assemble sandwiches by placing the remaining pesto-coated bread slices cheese-side down onto the chicken.
- Brush the outer surfaces of both sandwiches with remaining clarified butter using a pastry brush.
- Preheat a panini press to 400°F or heat a grill pan over medium-high heat.
- Place one sandwich in the press and close the lid, applying firm pressure for 3-4 minutes until bread is golden-brown with distinct grill marks.
- Repeat with the second sandwich, maintaining consistent pressure and cooking time.
- Remove paninis from the press and let stand for 1 minute before slicing diagonally with a serrated knife.
When you bite into this masterpiece, the crisp, buttery exterior gives way to layers of creamy avocado, juicy chicken, and melted provolone. The basil pesto provides an herby brightness that cuts through the richness beautifully. For an elegant presentation, serve the diagonal halves standing upright with a simple arugula salad dressed in lemon vinaigrette.
