Cheesy Chicken-Stuffed Avocados
Sautéed Zucchini and Yellow Squash
Ingredients
- 1½ large avocados, halved
- 1 cup shredded rotisserie chicken
- ¼ cup fresh salsa
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp lime juice
- ½ tsp chili powder
- ⅛ tsp salt
- ¾ cup 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 small 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
- 1½ small zucchini
- 1 small yellow squash
- 1½ Tbsp olive oil
- ¼ 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 | 3 | 3 | |
| Calories |
348
|
77
|
425
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 11 | 3 | 14 |
| Fiber (g) | 7 | 1 | 8 |
