Spicy Chicken Stuffed Baked Avocado

Sometimes cravings for Mexican food grab ahold of me and wont let go, I must indulge. I know many of you can relate! Our chef came up with this recipe for those times when you need a little south of the border flavor in your life. I would never have thought to add butternut squash to this dish but it adds a tremendous amount of flavor and makes the yield greater. The recipe is simple and can be put together quickly for lunch on the go. Or, pair it with a nice salad for a delicious paleo dinner. Be sure to use organic, hormone-free chicken and organic vegetables when you create this Spicy Chicken Stuffed Baked Avocado to keep this recipe as clean as possible!

Spicy Chicken Stuffed Baked Avocado
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  1. ½ lb Chicken thigh, ground
  2. 3 Avocado's
  3. ¼ Butternut squash, diced and baked until tender
  4. 4 Scallions
  5. ¼ cup Cilantro
  6. ½ cup Red or green bell peppers
  7. 1 Jalapeno pepper minced
  8. 1 cup Coconut cream
  9. ¼ cup Lime juice
  10. 2 t. Salt
  11. ½ t. Chili powder
  12. 1 t. Garlic
  13. 1 t. Onion powder
  14. 1 t. Smoked paprika
  1. Season chicken with chili, garlic, onion, paprika and 1 t. salt and sauté in pan, adding jalapeno's and bell peppers and cook until no pink is showing in meat. Mix with ½ cup coconut cream, cooked squash, scallions and cilantro. Cut avocado's in half lengthwise, and remove pit. Scoop meat out of avocados, mash until creamy, add ½ cup coconut cream, lime juice, 1 t. salt, cilantro to make sauce. Fill avocado shells with the chicken mixture, and top with the avocado cream sauce. Bake until bubbly and hot.
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