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Bruschetta Chicken Stuffed Avocados

By Jason Fung, MD

Bruschetta Chicken Stuffed Avocados

Avocados make the perfect snack bowls. Therefore, stuffing them full of bruschetta chicken was one of easiest decisions we’ve ever made. You don’t need to take off the skin completely — we just think it’s super pretty that way. Plus, it make it’s easier to to attack with a fork and knife. Recipe from Delish
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Break-Fast Meal, Light Meal, Side Dishes
Cuisine American, Italian, Mediterranean
Servings 6
Calories 233 kcal

Ingredients
  

  • 3 avocados halved and pits removed
  • 1/2 lemon juices
  • 2 cups chicken cooked and shredded
  • 2 tomatoes large, diced
  • 1/4 red onion finely chopped
  • 1 tbsp olive oil extra-virgin
  • 1/2 tsp red pepper flakes
  • salt kosher
  • pepper freshly grounded
  • balsamic glaze for garnish
  • basil thinly sliced, for garnish

Instructions
 

  • Remove skin from avocados then squeeze lemon juice all over to prevent browning.
  • In a large bowl mix together chicken, tomatoes, red onion, oil, and red pepper flakes and season with salt and pepper
  • Spoon mixture into avocados then drizzle with balsamic glaze and garnish with basil to serve.

Nutrition

Nutrition Facts
Bruschetta Chicken Stuffed Avocados
Amount per Serving
Calories
233
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
14
mg
5
%
Sodium
 
25
mg
1
%
Potassium
 
638
mg
18
%
Carbohydrates
 
12
g
4
%
Fiber
 
8
g
33
%
Sugar
 
2
g
2
%
Protein
 
6
g
12
%
Vitamin A
 
563
IU
11
%
Vitamin C
 
21
mg
25
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Break-Fast Meal, Italian, Light Meal, Mediterranean, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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