Chicken Avocado Recipes

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GRILLED CALIFORNIA AVOCADO CHICKEN



Grilled California Avocado Chicken image

Grilled California Avocado Chicken marinates in an amazing honey garlic balsamic sauce and is grilled to perfection! It is topped with a thick slice of mozzarella cheese and avocados, tomatoes and basil. This chicken is INCREDIBLE!!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 22m

Number Of Ingredients 14

3/4 cup balsamic vinegar
1/4 cup honey
3 cloves garlic (minced)
2 Tablespoons olive oil
2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
4 slices mozzarella cheese
2 avocados (diced)
3 roma tomatoes (diced (any tomato will work))
1/4 cup fresh chopped basil
salt and pepper
balsamic vinegar for drizzling (optional)

Steps:

  • In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  • Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
  • Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Nutrition Facts : Calories 558 kcal, Carbohydrate 38 g, Protein 33 g, Fat 31 g, SaturatedFat 8 g, Cholesterol 95 mg, Sodium 621 mg, Fiber 8 g, Sugar 27 g, ServingSize 1 serving

CHICKEN WITH AVOCADO SAUCE



Chicken with Avocado Sauce image

Enjoy a fresh take on chicken with our Chicken with Avocado Sauce. This Chicken with Avocado Sauce combines salad dressing, salsa, cilantro and avocado.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 4 servings

Number Of Ingredients 8

1/2 cup KRAFT Zesty Lime Vinaigrette Dressing, divided
1/2 cup TACO BELL® Verde Salsa, divided
4 small boneless skinless chicken breasts (1 lb.)
3/4 cup long-grain brown rice, uncooked
1-3/4 cups water, divided
1 cup grape tomatoes, cut in half
1/2 fully ripe avocado
1/2 cup chopped fresh cilantro, divided

Steps:

  • Mix 2 Tbsp. each dressing and salsa until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of chicken breasts with dressing mixture. Refrigerate 30 min. to marinate.
  • Meanwhile, cook rice as directed on package, using 1-1/2 cups water and omitting the salt.
  • Remove chicken from marinade; discard marinade. Cook chicken in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add tomatoes to skillet; cook 3 min. or until tomatoes start to burst, stirring frequently.
  • Blend avocado with remaining dressing, remaining salsa and 1/4 cup cilantro in blender until smooth, gradually adding remaining water if necessary until sauce is desired drizzling consistency.
  • Add remaining cilantro to rice; mix well. Top with chicken and avocado sauce.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g

AVOCADO SMOTHERED CHICKEN



Avocado Smothered Chicken image

This Avocado Smothered Chicken is EVERYTHING you love about delicious avocado egg rolls, all smothered on top of a tender chicken breast and baked to perfection. Inspired by one of my favorite appetizers this brings the flavors into a wholesome and filling dinner. Made easy with just a handful of ingredients and one dish, you will love how fast this meal can be prepped and into the oven.

Provided by Kimber

Categories     Dinner     Main Course

Time 40m

Number Of Ingredients 13

2 lbs chicken breast (boneless, skinless, thinly cut)
2 avocados (large)
1/4 cup sun dried tomatoes packed in oil (diced)
2 tbsp red onion (finely diced)
2 tbsp cilantro (finely chopped)
1/2 tsp salt (divided in half)
1/4 tsp ground black pepper
1/2 cup monterey jack cheese (shredded)
1-2 tbsp chili sauce
2 tbsp honey
1 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp cilantro (chopped)

Steps:

  • Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
  • In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
  • Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
  • Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

Nutrition Facts : ServingSize 8 oz, Calories 356 kcal, Carbohydrate 13 g, Protein 36 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 470 mg, Fiber 4 g, Sugar 6 g

SPICY AVOCADO CHICKEN



Spicy Avocado Chicken image

I have impressed many friends with this fresh-tasting and easy chicken dish. Enjoy!

Provided by emarika

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 9

1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 red onion, minced
2 tablespoons lime juice
1 avocado, diced
Salt and ground black pepper to taste

Steps:

  • Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts.
  • Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 8 g, Cholesterol 69.2 mg, Fat 17.8 g, Fiber 3.9 g, Protein 26.8 g, SaturatedFat 3 g, Sodium 646.4 mg, Sugar 1.6 g

CHICKEN AVOCADO CASSEROLE



Chicken Avocado Casserole image

This is a main dish that I have served at wedding dinners. It is my all-time best recipe. I serve it with rice pilaf, salad, and French bread.

Provided by BARBARA NOLAN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 16

7 tablespoons butter, divided
1 tablespoon olive oil
8 skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 cup light cream
1 cup chicken broth
¾ teaspoon Morton® Kosher Salt
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
2 dashes hot pepper sauce
½ teaspoon dried rosemary, crushed
½ teaspoon dried basil
3 cups sliced fresh mushrooms
¼ cup sherry
½ cup sliced almonds, toasted
2 avocados

Steps:

  • Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
  • Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
  • Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 13 g, Cholesterol 110.7 mg, Fat 30.2 g, Fiber 4.9 g, Protein 34.6 g, SaturatedFat 11.5 g, Sodium 469.2 mg, Sugar 1.5 g

GRILLED CHICKEN WITH AVOCADO SALSA



Grilled Chicken with Avocado Salsa image

Perfectly grilled chicken served up with a fresh and vibrant avocado salsa, it's the perfect warm weather dinner! This Mexican inspired chicken dish is ready to serve in 30 minutes and is super easy to make.

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 15

4 chicken breasts
3 tablespoons olive oil
3 tablespoons lime juice
1 teaspoon cumin
½ teaspoon paprika
1/2 teaspoon salt
¼ teaspoon pepper
2 avocados (diced)
2 roma tomatoes (diced)
¼ cup chopped red onion
¼ cup chopped cilantro
1 jalapeno (seeded and diced)
1 clove garlic (minced)
2 tablespoons lime juice
Salt and pepper

Steps:

  • Stir together the olive oil, lime juice, cumin, paprika, salt and pepper in a large bowl. Add in the chicken and toss to coat.
  • Heat the grill to medium-high heat. Once heated, place the chicken on the grill and cook for about 15-20 minutes total, flipping halfway through.
  • Stir together the avocado salsa ingredients. Serve the chicken topped with the salsa and an extra sprinkle of cilantro. Enjoy!

Nutrition Facts : Calories 500 kcal, Carbohydrate 13 g, Protein 51 g, Fat 28 g, SaturatedFat 4 g, Cholesterol 145 mg, Sodium 855 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

CHICKEN AND AVOCADO CREPES



Chicken and Avocado Crepes image

This is a delicious and very easy recipe for a dinner or lunch party, served with a crisp green tossed salad and a glass of your favourite white wine! I make this dish during both winter AND summer, and has proved very popular amongst many of our friends! I have not included the time it takes to make the crepes in the Preparation time given, though they don't take VERY long to make.

Provided by Karin...

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

125 g plain flour
1 pinch salt
2 eggs
1 1/4 cups milk
3 teaspoons melted butter
300 -400 g diced cooked chicken
2 avocados, ripe but firm
60 g butter
1/3 cup plain flour
1 cup milk
1 cup light sour cream (or real cream if you're not too concerned about the calories!!)
2 tablespoons lemon juice
125 g grated romano cheese
1 pinch nutmeg
salt
fresh ground black pepper

Steps:

  • Combine the CREPE ingredients together and make the crepes in the usual way.
  • Recipe should make 10-12 crepes.
  • Peel the avocados, remove the stones and cut into cubes.
  • Drizzle with lemon juice.
  • Mix together gently, the avocado and diced chicken.
  • Combine the melted butter and flour and make a roux.
  • Remove from the heat and stir in a little of the milk AND cream.
  • Return to the heat and blend until smooth.
  • Repeat this process several times until all the cream is smoothly blended into the roux to make a thick and smooth white sauce.
  • Stir in the lemon juice and then the rest of the ingredients. Stir to combine.
  • Pour 1/2 the sauce over the chicken and avocado, and stir to combine.
  • Lie the crepes out flat and divide the chicken and avocado mixture/filling evenly among the crepes.
  • Spread the filling along one edge of each crepe.
  • Roll each crepe up and place firmly side by side in lightly greased baking dish.
  • It is at this stage that the crepes and sauce can be covered and refrigerated for a couple of hours until ready to serve.
  • Then reheat the sauce over moderate heat and thin down with a little extra cream or milk if too thick.
  • Serve the crepes with the sauce poured over the top.
  • Garnish with chopped fresh chives and a sprig of parsley.
  • Enjoy!

CHICKEN WITH AVOCADO



Chicken with Avocado image

Just a good recipe I have and like to use, especially since avocados are fabulous here in southern California. Pretty easy to cook too. It's good served over a bed of rice too.

Provided by Kevin Young

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch
1 teaspoon ground cumin
1 teaspoon garlic salt
1 egg
1 tablespoon water
1 cup yellow cornmeal
4 pieces chicken breasts
3 tablespoons vegetable oil
1 avocado
2 cups shredded monterey jack cheese
4 teaspoons sour cream
1/4 cup sliced scallion top
1/4 cup chopped red bell pepper, tops

Steps:

  • Preheat oven to 325 degrees F.
  • Combine the cornstarch, cumin, and garlic salt in a shallow dish and set aside.
  • Beat the egg along with the water and place in a shallow dish.
  • Put the cornmeal in a shallow dish.
  • Coat the chicken in the cornstarch mix, followed by the egg mixture, and finally coat with the cornmeal.
  • Heat the oil in a skillet over medium-high heat and place the chicken in it in a single layer, cooking about 4 minutes on each side.
  • Remove the chicken from the skillet and place in a shallow baking dish.
  • Cut the avocado in half (removing the pit of course), and then cut into quarters.
  • Finally cut the avocados into slices about 1/4-1/2 inch wide (I like to have at least 3 slices for each chicken breast.) Place the avocado slices over the chicken and then sprinkle the cheese evenly over the chicken.
  • Bake for about 15 minutes or until the cheese is well melted.
  • Serve each piece with about a tsp of sour cream on top and sprinkled with the chopped scallions and bell peppers.

Nutrition Facts : Calories 789.6, Fat 51.4, SaturatedFat 18.1, Cholesterol 197.7, Sodium 430.5, Carbohydrate 33.3, Fiber 6, Sugar 1.5, Protein 49.5

GRILLED CHICKEN WITH AVOCADO SALSA



Grilled Chicken with Avocado Salsa image

Healthy Cilantro Lime grilled chicken breasts topped with fresh avocado salsa making this dish a DELICIOUS low-carb & Keto Dinner in under 30 minutes!

Provided by Layla

Categories     Dinner

Time 25m

Number Of Ingredients 16

1 1/2 pounds boneless skinless chicken breasts (or 4 chicken breasts)
2 garlic cloves finely minced
3 tablespoons olive oil
¼ cup cilantro (chopped)
Juice of 1 lime
1/2 tsp. cumin
½ tsp paprika
½ tsp salt (or to taste)
¼ tsp black pepper
2 avocados diced
2 small (or 1 large tomato) (chopped)
¼ cup red onion (chopped)
1 jalapeno (de-seeded and chopped (optional))
1/4 cup cilantro finely chopped
Juice of 1 lime
fresh cracked pepper & salt to taste

Steps:

  • In a large bowl, whisk all the ingredients for the marinade and set aside.
  • Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
  • Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

Nutrition Facts : ServingSize 1 serving (1/4th of the dish), Calories 468 kcal, Carbohydrate 12 g, Protein 39 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 501 mg, Fiber 7 g, Sugar 2 g

INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY



Instant Pot Creamy Avocado Chicken Soup Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, green bell pepper, jalapeño, Campbell's® Cream of Chicken Soup, Pace® Avocado Salsa, corn, water, Tyson® Frozen Boneless Skinless Chicken Breast, kosher salt, freshly ground black pepper, avocado, fresh cilantro, tomato, tortilla strip

Provided by Pace

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
½ medium yellow onion, thinly sliced
1 green bell pepper, seeded and diced
1 jalapeño, seeded and finely diced, optional
2 cans Campbell's® Cream of Chicken Soup
1 jar Pace® Avocado Salsa
1 can corn, drained and rinsed
2 ½ cups water
1 Tyson® Frozen Boneless Skinless Chicken Breast, thawed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
avocado, sliced
fresh cilantro, chopped
tomato, chopped
tortilla strip

Steps:

  • Set the Instant Pot to sauté. Heat the olive oil in the pot, then add the onion, green bell pepper, and jalapeño (if using) and cook until softened, 6 minutes.
  • Add the Pace® Avocado Salsa, Campbell's® Cream of Chicken Soup, corn, water, the Tyson® Chicken Breast, salt, and pepper and stir to combine, completely submerging the chicken into the liquid. Turn off sauté mode by pressing cancel. Secure the lid of the Instant Pot, then press the soup/broth button, adjust the pressure to low, and set the cook time to 20 minutes.
  • Once the timer goes off, manually turn the vent to release the steam, then remove the lid. Using two forks, shred the chicken completely. Stir the soup to make sure everything is well incorporated.
  • Ladle the hot soup into bowls and garnish with sliced avocado, cilantro, chopped tomatoes, and tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 458 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 32 grams, Sugar 5 grams

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From recipelion.com


DISCOVER CHICKEN AVOCADO RECIPES 'S POPULAR VIDEOS | TIKTOK
chicken avocado recipes 463.1M viewsDiscover short videos related to chicken avocado recipes on TikTok. Watch popular content from the following creators: LunchEAZE(@luncheaze), sammypur(@sammypur), carpoolcloset(@carpoolcloset), DAILY RECIPES ️ ️(@mydailyrecipes), The Sensual Kitchen by Brit(@thesensualkitchen) . Explore the latest …
From tiktok.com


AVOCADO LIME CHICKEN SOUP RECIPE: MAKE YOUR TASTE BUDS ...
All the Mexican flavors we love are combined in one fabulous soup recipe. This easy avocado lime chicken soup recipe is on the table in about 30 minutes and made with healthy, wholesome ingredients.. Garnish this flavorful chicken soup with light sour cream or yogurt, chopped fresh cilantro or shredded low-fat or dairy-free vegan cheese. The whole family will enjoy every …
From 30seconds.com


AVOCADO RECIPES | ROUND UP | THE BEST BLOG RECIPES
2021-04-08 7. Tomato Cucumber Avocado Salad with Basil Pesto. 8. Quick & Easy Homemade Guacamole. 9. Avocado Egg Rolls. 10. Chicken Bacon Avocado Salad Sandwich. Best Avocado Recipes are perfect to eat during snack time, for lunch, or even dinner.
From thebestblogrecipes.com


AVOCADO CHICKEN SALAD - BODYCOMPLETERX.COM
Cilantro or parsley. 1 medium avocado, pitted, peeled, diced. Instructions: Chicken: Combine all chicken seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag). Add the chicken breast and toss to coat. In the meantime, heat a nonstick griddle pan over medium heat brushed with 1 tablespoon of olive oil.
From bodycompleterx.com


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