Roast Chicken Stuffed Avocado
Roast Chicken Stuffed Avocado

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roast chicken stuffed avocado. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Roast Chicken Stuffed Avocado is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Roast Chicken Stuffed Avocado is something that I’ve loved my whole life.

This roast chicken stuffed avocado is fast, easy and very tasty! All Reviews for Chicken Stuffed Baked Avocados. Pulled meat and avocado are two delicious food trends which work wonderfully in combination.

To get started with this particular recipe, we must first prepare a few components. You can have roast chicken stuffed avocado using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Roast Chicken Stuffed Avocado:
  1. Get 2 avocados pitted
  2. Make ready 2 cups roast chicken shredded
  3. Get 1/3 cup tomato seeded and diced
  4. Make ready 1/4 cup shredded cheese Mexican blend
  5. Get 1/4 cup cilantro stems chopped
  6. Make ready 2 Tablespoon mayonnaise
  7. Make ready 1 Tablespoon Sriracha optional
  8. Make ready Mozzarella cheese to top

This recipe is flexible based on the ingredients you have. Stuffing and spice levels are up to you. Bruschetta Chicken Stuffed Avocados are the healthy take on the perfect summer dish. Therefore, stuffing them full of bruschetta chicken was one of easiest decisions we've ever made.

Steps to make Roast Chicken Stuffed Avocado:
  1. Preheat air fryer at 400F (200C) for 2 minutes.
  2. Mix all the ingredients, except Mozzarella cheese, and them on top of avocados. Place them inside the fryer basket.
  3. Sprinkle some mozzarella cheese over the chicken mixture and let the cheese melt for 1 minute in the preheated air fryer.
  4. Air fry at 360F (180C) for 4-5 minutes until the cheese is slightly golden brown.

You don't need to take off the skin completely — we just think it's super pretty that way. Pan-fry lean chicken breast with lime, chilli and garlic, then pile onto seeded tortilla wraps. Cool before assembling if packing for lunch. Roasted Chickpea And Avocado Salad. featured in Satisfying Salads That Don't Suck. Toss in the mixed greens, cucumber, tomatoes, avocado, roasted chickpeas, extra virgin olive oil, lemon juice, salt, and pepper, and mix until well combined.

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