Keto-Friendly Mexican Stuffed Avocados with Spicy Chicken and Pico de Gallo

Allergens

None (may contain hidden allergens depending on spices and additives)

Ingredients

• 3 large ripe avocados
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup cherry tomatoes, diced
• 1 small red onion, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• Juice of 1 lime
• 1/2 cup crumbled feta cheese (optional)

Instructions

1. Preheat oven to 375°F (190°C). Cut avocados in half, remove the pit, and scoop out a small portion of the flesh to create a shallow bowl for stuffing. Set aside. Season chicken with salt, black pepper, cumin, smoked paprika, garlic powder, onion powder, coriander, and cayenne pepper. Heat olive oil in a pan over medium heat, add chicken, and cook until browned and cooked through. Let it cool slightly, then shred or dice into bite sized pieces. In a separate bowl, mix together cherry tomatoes, red onion, cilantro, and lime juice to make pico de gallo. Stuff each avocado half with the spicy chicken, top with pico de gallo, and sprinkle crumbled feta cheese (if using).

Chef’s Insight

The combination of creamy avocado, spicy chicken, and zesty pico de gallo creates a perfect balance of flavors and textures in this keto-friendly Mexican snack.

Notes

This recipe is ideal for those following a ketogenic diet or looking for low-carb alternatives to traditional Mexican dishes.