Guacamole-Stuffed Chicken
Guacamole-Stuffed Chicken
Mona Zavosh for Glow
Ingredients
- Chicken
2 organic skinless, boneless chicken breasts, butterflied (1/2 pound each)
2 tablespoons organic coconut oil, melted
Cilantro leaves
- Spice Mix
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
- Guacamole
1 small Hass avocado
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons red onion, finely chopped
1 1/2 tablespoons organic fire-roasted corn, frozen
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Pinch of freshly ground black pepper
Directions
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Preheat oven to 400°F degrees.
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Cut open the avocado and remove the pit. Finely score the avocado and scoop out the flesh into a mixing bowl. Add the remaining guacamole ingredients and mix well.
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Place butterflied chicken breast into ziplock bag and seal tight. Take a mallet and pound chicken breast until flattened.
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Place a piece of parchment paper on a 12"x16" baking pan. Brush the parchment with coconut oil. Place flattened chicken breast on the parchment and brush with coconut oil. Sprinkle 2 teaspoons of the spice mix evenly. Add 1/4 cup of guacamole to one side of the chicken and place a few cilantro leaves on top of the guacamole.
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Fold over the other side of the chicken and roll to enclose the guacamole center. Secure openings with 2-3 toothpicks (securing with toothpicks is not totally necessary, but it does help keep the guacamole inside).
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Brush the top of the chicken with more coconut oil and sprinkle with 1 teaspoon of the spice mix. Fold over the parchment and repeat for each chicken breast. Use a separate sheet of parchment for each individual chicken breast on the same baking pan.
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Bake the chicken for 15 minutes, then unfold the parchment to allow the chicken to bake uncovered for 5 more minutes. Remove from the oven and allow the chicken to rest for 3-5 minutes. Remove the toothpicks.
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Add ingredients for salad to bowl and mix.
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Plate baked chicken, add side salad, and garnish with more cilantro leaves — enjoy!
Information
- Category
- Main Dishes
- Cuisine
- Mexican
- Yield
- 2 servings
- Total Time
- 44 minutes, 59 seconds
