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Yields:
6 serving(s)
Prep Time:
5 mins
Total Time:
10 mins
Cal/Serv:
295
Avocados make the perfect snack bowls. Therefore, stuffing them full of bruschetta chicken was one of easiest decisions we've ever made. You don't need to take off the skin completely — we just think it's super pretty that way. Plus, it make it's easier to to attack with a fork and knife.
Have you tried these yet? Let us know how it went in the comments below!
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Ingredients
- 3
avocados, halved and pits removed
- 1/2
Juice of 1/2 lemon
- 2 cups
cooked and shredded chicken
- 2
large tomatoes, diced
- 1/4
red onion, finely chopped
- 1 Tbsp.
extra-virgin olive oil
- 1/4 tsp.
red pepper flakes
Kosher salt
Freshly ground black pepper
Balsamic glaze, for garnish
Thinly sliced basil, for garnish
Directions
- Step 1Remove skin from avocados then squeeze lemon juice all over to prevent browning.
- Step 2In a large bowl mix together chicken, tomatoes, red onion, oil, and red pepper flakes and season with salt and pepper
- Step 3Spoon mixture into avocados then drizzle with balsamic glaze and garnish with basil to serve.
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