Cheesy Chicken-Stuffed Avocados
Sautéed Zucchini and Squash
Ingredients
- 2 large avocados, halved (keep skins on)
- 2 cups shredded rotisserie chicken
- ¾ cup fresh salsa
- ¼ cup chopped fresh cilantro
- 2 Tbsp lime juice
- 1 tsp chili powder
- ¼ tsp salt
- 1½ cups shredded Mexican-blend cheese
Instructions
- Preheat oven to 350°F. Scoop out about 3 Tbsp avocado flesh from the middle of each avocado to allow for chicken filling. Chop and reserve avocado flesh for filling mixture.
- Arrange avocado halves snugly in a baking dish.
- Combine avocado flesh, chicken, salsa, cilantro, lime juice, chili powder, and salt; spoon into avocado halves.
- Bake 15 minutes. Top with cheese; bake 5 minutes longer or until thoroughly heated and cheese is melted.
Side Dish Ingredients
- ½ lb zucchini
- ½ lb yellow squash
- 2 Tbsp olive oil
- ½ tsp garlic salt
Side Dish Instructions
- Cut zucchini and yellow squash into ½-inch-thick slices.
- Heat oil in a large skillet over medium heat. Cook squash and zucchini 3 minutes or until just tender. Sprinkle with garlic salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
420
|
77
|
497
|
| Fat (g) | 31 | 7 | 38 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 13 | 3 | 16 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 676 | 116 | 792 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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