Paleo Mexican Stuffed Avocados with Spicy Chicken and Roasted Tomatillos

Allergens

Gluten-free, Dairy-free, Nut-free

Ingredients

• 1. 4 medium ripe avocados, halved and pitted 2. 2 cups cooked and shredded chicken breast, seasoned with taco spices 3. 6 tomatillos, roasted and chopped 4. 1/2 cup fresh cilantro leaves, chopped 5. 1 jalapeño pepper, seeded and finely chopped 6. 1 lime, juiced 7. Salt and pepper, to taste 8. Olive oil, for drizzling 9. Optional: cherry tomatoes, sliced

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Place tomatillos on the prepared baking sheet and roast for 15 20 minutes until they start to soften and develop a slightly charred appearance. Remove from oven and let cool before chopping.
3. In a large bowl, combine shredded chicken, roasted tomatillos, cilantro, jalapeño, lime juice, salt, and pepper. Mix well.
4. Drizzle avocado halves with olive oil and season with salt and pepper. Place them cut side up on a serving platter or individual plates.
5. Spoon the chicken mixture onto each avocado half, filling them to the brim. If desired, top with sliced cherry tomatoes for added color and texture.
6. Serve immediately and enjoy!

Chef’s Insight

To add more depth to the dish, toast and grind cumin seeds to sprinkle over the finished dish.

Notes

Ensure all ingredients are fresh and of high quality for optimal flavor and texture.