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guacamole stuffed chicken on plate with salad
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Guacamole Stuffed Chicken

Low carb, whole30 and gluten-free, Guacamole Stuffed Chicken is a healthy and delicious meal, that's easy to make in 29 minutes!
Servings: 2 people
Prep Time: 9 mins
Cook Time: 20 mins
Total Time: 29 mins
Author: Whitney Bond
Course: Main Course
Cuisine: Mexican

Ingredients

Guacamole Stuffed Chicken

  • 1 avocado, peeled & seeded
  • ¼ teaspoon salt
  • ½ tablespoon lime juice
  • 1 tablespoon fresh cilantro leaves, chopped
  • 1 tablespoon red onion, minced
  • 2 Open Nature Boneless Skinless Chicken Breasts
  • 1 tablespoon O Organics Olive Oil
  • 1 tablespoon taco seasoning

Roasted Vegetables

  • 2 cups diced sweet potatoes, skins on or off, your choice!
  • 1 red bell pepper, diced
  • 1 jalapeno, sliced
  • 1 tablespoon O Organics Olive Oil
  • 1 tablespoon taco seasoning

Cilantro Lime Brown Rice

  • 10 ounce pouch O Organics cooked brown rice
  • 2 tablespoons fresh chopped cilantro
  • ½ tablespoon lime juice

Southwestern Black Beans

  • 15 ounce can Signature SELECT Low Sodium Black Beans, drained and rinsed
  • 14.5 ounce can Signature SELECT Diced Tomatoes with Green Chilies, do not drain!
  • ½ tablespoon O Organics Jalapeno Hot Sauce, optional - omit or reduce the amount to make the beans less spicy!

Side Salad

  • 4 cups O Organics Mixed Baby Greens
  • ½ tomato, diced
  • ¼ cup O Organics Cilantro Lime Dressing

Instructions

Guacamole Stuffed Chicken

  • Preheat the oven to 425°F.
  • Add the avocado to a medium bowl and mash with a fork.
  • Add the salt, lime juice, cilantro and red onion to the mashed avocado. Stir to combine, then set aside.
  • Rub the chicken breasts with the olive oil, then sprinkle with the taco seasoning and gently rub the seasoning into the chicken.
  • Slice a slit in the middle of the chicken breasts, making sure not to cut all the way through, and fill each breast with half of the prepared guacamole.
  • Place the chicken breasts on a foil-lined baking sheet.
  • Place in the oven and roast for 20 minutes.

Roasted Vegetables

  • In a large bowl, toss the sweet potatoes, bell pepper and jalapeno with the olive oil and taco seasoning.
  • Place the vegetables on a baking sheet and into a 425°F oven for 15 minutes.

Cilantro Lime Brown Rice

  • Place the pouch of cooked brown rice in the microwave for 3-4 minutes.
  • Once the rice has cooled, open the pouch and transfer the cooked rice to a medium bowl.
  • Add the lime juice and cilantro, stir to combine.
  • Season with salt to taste and serve.

Southwestern Black Beans

  • Drain and rinse the can of black beans.
  • Add the beans to a medium pot on the stove with the diced tomatoes with green chilies and hot sauce.
  • Turn the heat on the stovetop to medium and allow the beans to simmer on the stove for 10 minutes.

Side Salad

  • Add the mixed baby greens to a large bowl with the diced tomatoes and creamy cilantro lime dressing. Toss to combine.

Notes

  • The nutritional information provided is only for the guacamole stuffed chicken recipe. The sides are not included.
  • The Roasted Vegetables are Whole30 compliant, gluten-free and dairy-free.
  • The Side Salad is low carb and gluten-free.
  • The Southwestern Black Beans are fat-free, gluten-free and a great added source of protein and fiber.

Nutrition Facts

Calories 357kcal (18%)Carbohydrates 10g (3%)Protein 26g (52%)Fat 25g (38%)Saturated Fat 4g (20%)Cholesterol 72mg (24%)Sodium 530mg (22%)Potassium 906mg (26%)Fiber 7g (28%)Sugar 1g (1%)Vitamin A 298mg (6%)Vitamin C 13mg (16%)Calcium 18mg (2%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!