Keto Tex-Mex Stuffed Avocado Boats with Spicy Chicken and Creamy Lime Sauce

Allergens

Dairy (Monterey Jack cheese, sour cream)

Ingredients

• 4 large ripe avocados, halved and pitted
• 1 lb ground chicken
• 1/2 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup lime juice, freshly squeezed
• 1/4 cup chopped cilantro
• 2 cups shredded lettuce
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. In a large pan, heat a drizzle of olive oil over medium heat. Add the ground chicken, red onion, and red bell pepper, and cook until the chicken is browned and cooked through. Season with salt and pepper to taste, then set aside.
2. In a separate bowl, mix together the sour cream, lime juice, and half of the chopped cilantro. Set aside.
3. Scoop out a small portion of each avocado half, leaving a sturdy shell for stuffing. Dice the removed avocado flesh and gently fold it into the cooked chicken mixture.
4. Stuff each avocado boat with the spicy chicken mixture, then top with shredded Monterey Jack cheese.
5. Broil or grill the stuffed avocado boats for 3 4 minutes until the cheese is melted and bubbly.
6. Serve on a bed of crispy lettuce and drizzle with the creamy lime sauce. Garnish with the remaining chopped cilantro.

Chef’s Insight

Choose ripe but firm avocados for this recipe to ensure they hold their shape during preparation.

Notes

This recipe is ideal for those following a ketogenic diet due to its low carbohydrate content and high healthy fat content.