21 Delicious Avocado Chicken Recipes for Healthy Eating

You’re in for a treat! Avocados and chicken come together in these 21 mouthwatering recipes that promise not only to delight your taste buds but also to keep your meals healthy and satisfying. Whether you’re craving a quick weeknight dinner or something to impress at your next gathering, we’ve got you covered. Dive into our roundup and discover your new favorite dish today!

Avocado Chicken Salad

Venturing into the kitchen on a quiet afternoon, the simplicity of combining ripe avocados with tender chicken speaks to the soul, offering a dish that’s both nourishing and effortlessly elegant.

Ingredients

• 2 ripe Hass avocados, peeled and pitted
• 1 cup cooked chicken breast, shredded (preferably free-range)
• 1/4 cup Greek yogurt (full-fat, for creaminess)
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh cilantro, finely chopped
• 1/4 cup red onion, finely diced

Instructions

1. In a medium mixing bowl, gently mash the avocados with a fork until slightly chunky.
2. Add the shredded chicken to the bowl, ensuring it’s evenly distributed among the avocado.
3. Fold in the Greek yogurt, lime juice, sea salt, and black pepper, mixing until just combined to maintain texture.
4. Incorporate the cilantro and red onion, stirring gently to avoid overmixing.
5. Let the salad rest in the refrigerator for 15 minutes to allow the flavors to meld.
6. Before serving, give the salad a final gentle stir and adjust seasoning if necessary.

Rich in creamy textures and bright flavors, this avocado chicken salad pairs beautifully with crisp lettuce wraps or atop a slice of artisan sourdough. The lime’s acidity cuts through the richness, offering a refreshing bite that’s perfect for a leisurely lunch.

Grilled Chicken with Avocado Salsa

Evenings like these call for something light yet satisfying, a dish that whispers of summer and sings with freshness. Grilled chicken with avocado salsa is just that—a harmonious blend of smoky, tender protein and creamy, vibrant salsa that feels like a gentle embrace.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 ripe avocado, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 1/4 tsp ground cumin

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. While the grill heats, rub the chicken breasts evenly with olive oil, then season both sides with smoked paprika, sea salt, and black pepper.
3. Place the chicken on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F, ensuring juicy, perfectly cooked meat.
4. As the chicken cooks, prepare the avocado salsa by gently combining the diced avocado, red onion, jalapeño, cilantro, lime juice, and ground cumin in a bowl. Tip: Add the avocado last to prevent over-mashing.
5. Once the chicken is done, let it rest for 5 minutes off the heat to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm without steaming.
6. Slice the chicken against the grain for maximum tenderness, then top generously with the avocado salsa. Tip: For an extra burst of flavor, drizzle with a touch more lime juice before serving.

Succulent and smoky, the chicken pairs beautifully with the creamy, tangy salsa, creating a dish that’s as visually appealing as it is delicious. Serve it atop a bed of quinoa or alongside grilled vegetables for a meal that celebrates the simplicity of fresh ingredients.

Chicken Avocado Burritos

Wandering through the flavors of summer, this dish brings together the creamy richness of avocado with the hearty satisfaction of chicken, all wrapped in a warm tortilla. It’s a meal that feels both indulgent and refreshing, perfect for those evenings when you crave something wholesome yet effortless.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1 large, ripe Hass avocado, diced
• 1/4 cup finely chopped red onion
• 2 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup shredded Monterey Jack cheese
• 4 large, flour tortillas (10-inch diameter)
• 1 tbsp extra-virgin olive oil

Instructions

1. In a medium mixing bowl, combine the shredded chicken, diced avocado, red onion, lime juice, sea salt, and black pepper. Gently fold the ingredients together until evenly mixed.
2. Heat a large skillet over medium heat (350°F) and lightly brush with extra-virgin olive oil.
3. Lay a flour tortilla flat on a clean surface. Spoon 1/4 of the chicken-avocado mixture onto the lower third of the tortilla, then sprinkle with 2 tbsp of Monterey Jack cheese.
4. Fold the sides of the tortilla inward, then roll from the bottom up, ensuring the filling is snugly enclosed. Repeat with the remaining tortillas and filling.
5. Place each burrito seam-side down in the heated skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese begins to melt.
6. Remove from the skillet and let rest for 1 minute before serving. This allows the filling to set slightly, making the burritos easier to cut.

Juxtaposing textures and flavors, these burritos offer a delightful contrast between the crispy exterior and the soft, flavorful filling. Serve them with a side of tangy salsa or a dollop of sour cream to elevate the dish further.

Creamy Avocado Chicken Pasta

Zenfully, the creamy avocado chicken pasta emerges as a dish that whispers comfort with every forkful, blending the lushness of ripe avocados with the tender bite of perfectly cooked chicken, all tangled in silky pasta.

Ingredients

• 8 oz. dried fettuccine pasta
• 2 boneless, skinless chicken breasts, pasture-raised, cubed
• 1 large ripe Hass avocado, pitted and peeled
• 1/2 cup heavy cream
• 2 tbsp clarified butter
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat clarified butter in a large skillet over medium-high heat. Add the cubed chicken, seasoning with sea salt and black pepper. Sear until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
3. In the same skillet, reduce heat to medium and add minced garlic, sautéing until fragrant, about 30 seconds. Tip: Avoid browning the garlic to prevent bitterness.
4. Blend the avocado, heavy cream, and lemon juice in a food processor until smooth. Tip: For a thinner sauce, gradually add reserved pasta water until desired consistency is achieved.
5. Return the cooked pasta and chicken to the skillet. Pour the avocado cream sauce over, tossing gently to coat evenly. Heat through for 2 minutes.
6. Off the heat, stir in the Parmigiano-Reggiano and basil. Tip: Adding cheese off the heat preserves its delicate flavor.

Gently, the dish presents itself with a velvety texture that clings to each strand of pasta, while the brightness of lemon and basil cuts through the richness. Serve it garnished with extra basil and a drizzle of olive oil for an elevated touch.

Avocado Chicken Quesadillas

Fondly remembering the last time I made these, the kitchen filled with the comforting aroma of melted cheese and toasted tortillas, I find myself drawn to the simplicity and heartiness of Avocado Chicken Quesadillas once more.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1 ripe Hass avocado, thinly sliced
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup Monterey Jack cheese, freshly grated
• 4 large flour tortillas (10-inch diameter)
• 2 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Sea salt, to taste

Instructions

1. In a medium bowl, combine the shredded chicken with smoked paprika, ground cumin, and a pinch of sea salt, ensuring the chicken is evenly coated with the spices.
2. Heat a large skillet over medium heat (350°F) and add 1 tbsp of clarified butter, swirling to coat the bottom of the pan.
3. Place one flour tortilla in the skillet, then evenly distribute half of the spiced chicken, avocado slices, and cheeses over one half of the tortilla.
4. Fold the tortilla over the filling, pressing gently with a spatula, and cook for 3-4 minutes until the bottom is golden brown and crispy.
5. Carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side, ensuring the cheese is fully melted and the tortilla is evenly toasted.
6. Remove the quesadilla from the skillet and let it rest for 1 minute before slicing into wedges. Repeat the process with the remaining ingredients.
7. Tip: For an extra crispy exterior, brush the outside of the tortilla with a thin layer of clarified butter before cooking.
8. Tip: Allow the quesadilla to rest briefly after cooking to let the cheese set, making it easier to slice.
9. Tip: Serve with a side of fresh pico de gallo or a dollop of sour cream for added flavor and texture contrast.

How the creamy avocado melds with the smoky chicken and melted cheeses creates a quesadilla that’s both rich and satisfying. The crisp exterior gives way to a tender, flavorful filling, perfect for a quiet dinner or sharing with friends over a casual gathering.

Baked Chicken with Avocado and Cheese

Venturing into the kitchen tonight, I found myself craving something both comforting and slightly indulgent, a dish that marries simplicity with a touch of luxury. Baked chicken with avocado and cheese emerged as the perfect candidate, its layers promising a symphony of textures and flavors.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1 ripe avocado, sliced
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Season the chicken breasts evenly with smoked paprika, sea salt, and black pepper, enhancing their natural flavors.
3. Heat clarified butter in an oven-safe skillet over medium-high heat until it shimmers, indicating it’s ready for searing.
4. Sear the chicken breasts for 3 minutes on each side until golden brown, locking in juices.
5. Remove the skillet from heat and top each chicken breast with avocado slices and shredded Monterey Jack cheese.
6. Transfer the skillet to the preheated oven and bake for 15 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish with fresh cilantro before serving to add a bright, herbal note.

Somehow, the creaminess of the avocado melts into the cheese, creating a velvety sauce that clings to the tender chicken. Serve it atop a bed of quinoa or alongside roasted vegetables for a meal that feels both nourishing and decadent.

Avocado Chicken Burgers

How quietly the evening settles around us, a perfect moment to share something both nourishing and novel. These Avocado Chicken Burgers blend the creamy richness of avocado with the lean, tender appeal of chicken, creating a dish that feels both indulgent and wholesome.

Ingredients

• 1 lb ground chicken, preferably thigh meat for juiciness
• 1 ripe avocado, mashed to a smooth consistency
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp finely chopped cilantro
• 1 tbsp lime juice, freshly squeezed
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine the ground chicken, mashed avocado, panko breadcrumbs, beaten egg, cilantro, lime juice, cumin, sea salt, and black pepper. Mix gently until just combined to keep the burgers tender.
2. Divide the mixture into 4 equal portions, shaping each into a patty about 1/2 inch thick. For even cooking, ensure all patties are of uniform thickness.
3. Heat the clarified butter in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
4. Carefully place the patties in the skillet, cooking for 5-6 minutes on the first side until a golden crust forms. Flip once, then cook for an additional 5-6 minutes on the second side, or until the internal temperature reaches 165°F.
5. Let the burgers rest for 3 minutes off the heat to allow the juices to redistribute, ensuring a moist bite.

Now the texture is irresistibly tender with a slight crisp from the crust, while the flavor is bright from the lime and earthy from the cumin. Nestle these burgers in butter lettuce leaves for a low-carb twist, or layer them with a slice of heirloom tomato and a dollop of garlic aioli for a more decadent experience.

Chicken and Avocado Stir Fry

Kindly imagine the gentle sizzle of chicken meeting a hot pan, the creamy avocado waiting to meld its richness with the crisp vegetables. This dish, a harmonious blend of textures and flavors, invites you to slow down and savor each bite, much like a quiet moment stolen from a bustling day.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 ripe avocados, cubed
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 cup chicken stock
• 1 tbsp cornstarch
• 1/4 cup cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add thinly sliced chicken thighs, spreading evenly in the skillet. Cook undisturbed for 3 minutes to achieve a golden sear.
3. Flip chicken pieces and add minced garlic and grated ginger. Stir constantly for 1 minute until fragrant.
4. Introduce julienned red bell pepper and trimmed snap peas to the skillet. Stir-fry for 2 minutes until vegetables are vibrant yet crisp.
5. Whisk together soy sauce, sesame oil, chicken stock, and cornstarch in a small bowl. Pour over the chicken and vegetables, stirring to coat evenly.
6. Reduce heat to medium and simmer for 3 minutes, allowing the sauce to thicken slightly.
7. Gently fold in cubed avocados and chopped cilantro, heating through for 1 minute to warm the avocados without breaking them down.
8. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

The chicken emerges tender and richly flavored, while the avocados lend a buttery contrast to the crisp vegetables. Serve this stir-fry over a bed of jasmine rice or alongside a crisp, green salad for a meal that feels both nourishing and indulgent.

Avocado Chicken Enchiladas

Beneath the soft glow of the kitchen light, the Avocado Chicken Enchiladas emerge as a comforting embrace, blending the creamy richness of avocado with the tender pull of shredded chicken, all wrapped in a warm tortilla blanket. This dish is a gentle reminder of the beauty in simplicity, where each ingredient sings in harmony.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1 ripe Hass avocado, mashed
• 1/2 cup crème fraîche
• 1/4 cup finely diced white onion
• 2 tbsp freshly squeezed lime juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1 tbsp extra-virgin olive oil
• 1/2 cup enchilada sauce

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, combine the shredded chicken, mashed avocado, crème fraîche, white onion, lime juice, cumin, and smoked paprika until evenly mixed.
3. Warm the corn tortillas for 30 seconds on each side in a dry skillet over medium heat to make them pliable.
4. Divide the chicken mixture evenly among the tortillas, rolling each tightly and placing seam-side down in the prepared baking dish.
5. Pour the enchilada sauce evenly over the rolled tortillas and sprinkle with Monterey Jack cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let rest for 5 minutes before garnishing with chopped cilantro.

Yielded is a dish where the creamy avocado mellows the spice, while the cheese forms a delicate crust. Serve alongside a crisp, citrus-dressed salad for a contrast in textures.

Chicken Avocado Soup

Reflecting on the simplicity and nourishment that a bowl of soup can bring, this Chicken Avocado Soup stands as a testament to the beauty of combining wholesome ingredients with minimal fuss. It’s a dish that whispers of comfort, with each spoonful offering a tender embrace.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 cups chicken stock, homemade preferred
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Increase the heat to medium-high and add the chicken thigh pieces, searing until lightly browned on all sides, about 3 minutes per side.
5. Pour in the chicken stock, bringing the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to meld.
6. While the soup simmers, prepare the avocado by dicing it into bite-sized pieces and chopping the fresh cilantro.
7. Once the soup has finished simmering, remove it from the heat and stir in the diced avocado, chopped cilantro, lime juice, sea salt, and freshly ground black pepper, mixing gently to combine.
8. Let the soup sit for 2 minutes to allow the avocado to warm through slightly before serving.

The soup presents a harmonious blend of creamy avocado and tender chicken, with the lime juice adding a bright note that lifts the entire dish. Serve it with a side of warm tortillas for a comforting meal that feels both indulgent and light.

Avocado Chicken Pizza

Lately, I’ve found myself drawn to the simplicity and richness of combining creamy avocado with the hearty satisfaction of chicken, all atop a crispy pizza crust. It’s a dish that feels both indulgent and comforting, perfect for those evenings when you crave something a little out of the ordinary.

Ingredients

• 1 pre-made pizza dough, 12-inch
• 1/2 cup tomato sauce, preferably San Marzano
• 1 cup shredded mozzarella cheese, whole milk
• 1/2 cup cooked chicken breast, shredded and seasoned with sea salt and black pepper
• 1 ripe avocado, sliced
• 1 tbsp extra virgin olive oil
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
2. On a lightly floured surface, roll out the pizza dough to a 12-inch circle, ensuring an even thickness throughout.
3. Brush the dough with extra virgin olive oil, then spread the tomato sauce evenly, leaving a 1/2-inch border for the crust.
4. Sprinkle the shredded mozzarella cheese over the sauce, followed by the seasoned shredded chicken.
5. Transfer the pizza to the preheated stone or baking sheet and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove the pizza from the oven and immediately top with sliced avocado, red onion, and fresh cilantro.
7. Finish with a sprinkle of crushed red pepper flakes for a subtle heat.

Gently slice the pizza and serve immediately to enjoy the contrast of the warm, crispy crust with the cool, creamy avocado. The combination of flavors and textures makes this dish a memorable meal, perfect for sharing or savoring alone.

Chicken Stuffed Avocados

Yesterday, as the golden hour light spilled across my kitchen counter, I found myself drawn to the simple elegance of combining creamy avocados with tender chicken, a dish that feels both indulgent and nourishing.

Ingredients

• 2 ripe Hass avocados, halved and pitted
• 1 cup shredded, free-range chicken breast, cooked
• 1/4 cup Greek yogurt, full-fat
• 1 tbsp fresh lime juice
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp finely chopped cilantro
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a warm serving temperature for the avocados.
2. In a medium mixing bowl, combine the shredded chicken, Greek yogurt, lime juice, smoked paprika, sea salt, and black pepper. Stir gently until the mixture is uniformly coated.
3. Carefully spoon the chicken mixture into the hollowed centers of the avocado halves, mounding slightly for an inviting presentation.
4. Sprinkle the stuffed avocados evenly with chopped cilantro and crumbled queso fresco.
5. Place the avocados on a baking sheet and warm in the preheated oven for 5-7 minutes, just until the cheese begins to soften and the avocados are heated through.
6. Remove from the oven and let stand for 2 minutes before serving to allow the flavors to meld beautifully.

Avocados emerge from the oven with a velvety texture that contrasts delightfully with the crispness of the cilantro and the tangy bite of the queso fresco. Serve these atop a bed of mixed greens for a light lunch, or as a sophisticated starter at your next dinner gathering.

Avocado Chicken Wraps

Dusk settles softly outside, and here in the kitchen, the simplicity of assembling an Avocado Chicken Wrap feels like a quiet celebration of summer’s bounty. The creamy avocado, tender chicken, and crisp vegetables come together in a harmony that’s both comforting and refreshing.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised, about 1 lb
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1 ripe Hass avocado, pitted and sliced
• 1/4 cup Greek yogurt, full-fat
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp garlic powder
• 4 large whole wheat tortillas
• 1 cup mixed greens, organic
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat a skillet over medium heat (350°F) and add the extra-virgin olive oil.
2. Season the chicken breasts with sea salt and black pepper, then place them in the skillet. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
3. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
4. In a small bowl, combine the Greek yogurt, lime juice, and garlic powder to create a creamy dressing.
5. Lay each tortilla flat and spread a quarter of the yogurt dressing evenly over the surface.
6. Divide the mixed greens, sliced chicken, avocado slices, cherry tomatoes, and red onion among the tortillas.
7. Fold the sides of each tortilla inward, then roll tightly from the bottom to encase the filling.
8. Slice each wrap diagonally and serve immediately for the freshest taste and texture.

Buttery avocado and the tangy yogurt dressing meld beautifully with the smoky chicken, while the crisp vegetables add a satisfying crunch. For an extra touch of summer, serve these wraps with a side of chilled watermelon cubes or a light, citrusy salad.

Chicken Avocado Tacos

Yesterday, as the golden hour painted the kitchen in warm hues, I found myself craving something both nourishing and vibrant, a dish that could encapsulate the essence of summer in every bite.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1 ripe Hass avocado, thinly sliced
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 small corn tortillas
• Sea salt, to taste

Instructions

1. In a medium mixing bowl, combine the shredded chicken, red onion, cilantro, lime juice, olive oil, cumin, and smoked paprika. Gently toss until all ingredients are evenly coated. Tip: For deeper flavor, let the mixture marinate for 15 minutes at room temperature.
2. Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds per side, until pliable and slightly charred. Tip: Keep tortillas wrapped in a clean kitchen towel to stay warm and soft.
3. Divide the chicken mixture evenly among the tortillas. Top each with avocado slices and a pinch of sea salt. Tip: For an extra burst of freshness, add a drizzle of lime juice over the avocado before serving.

Soft, with a delightful crunch from the red onion and a creamy contrast from the avocado, these tacos are a symphony of textures. Serve them alongside a chilled glass of hibiscus tea for a truly refreshing meal.

Avocado Chicken Curry

Kindly imagine the warmth of a summer evening, the air lightly scented with spices, as you prepare to embark on a culinary journey that blends the creamy richness of avocado with the hearty comfort of chicken curry. This dish, a harmonious marriage of flavors, invites you to slow down and savor each step, each ingredient, as it comes together in a symphony of taste.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 ripe avocados, peeled and diced
• 1 cup coconut milk, full-fat
• 2 tbsp clarified butter
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1/2 tsp cayenne pepper
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt, to taste

Instructions

1. In a large skillet, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the cumin seeds and toast until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Stir in the ginger and garlic, cooking until softened, about 1 minute, ensuring they do not brown.
4. Add the chicken pieces, turmeric, and cayenne pepper, stirring to coat the chicken evenly with the spices.
5. Pour in the coconut milk, bringing the mixture to a gentle simmer. Cover and cook for 20 minutes, or until the chicken is tender and cooked through.
6. Gently fold in the diced avocados and lime juice, cooking for an additional 2 minutes to warm the avocados without breaking them down.
7. Remove from heat and stir in half of the chopped cilantro, reserving the rest for garnish.
8. Season with salt to taste, adjusting the lime juice or spices if desired.

Now, the avocado chicken curry rests before you, its texture a delightful contrast between the creamy avocados and the succulent chicken, each bite infused with the bright notes of lime and cilantro. Serve it over a bed of steamed jasmine rice or with warm naan bread to soak up the rich, flavorful sauce.

Chicken and Avocado Sandwiches

Under the soft glow of the morning light, there’s something profoundly comforting about assembling a Chicken and Avocado Sandwich. It’s a simple pleasure, really, where each ingredient plays its part in creating a symphony of textures and flavors that speak to the soul.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1 ripe Hass avocado, thinly sliced
• 4 slices of artisan sourdough bread
• 2 tbsp high-quality mayonnaise
• 1 tbsp Dijon mustard
• 1/2 cup arugula
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. In a small bowl, combine the shredded chicken with mayonnaise and Dijon mustard, ensuring each piece is evenly coated for a creamy texture.
2. Lightly toast the sourdough bread slices in a skillet over medium heat for 2-3 minutes per side, or until golden and crisp, to enhance their flavor and texture.
3. Drizzle olive oil over one side of each toasted bread slice, creating a subtle richness that complements the other ingredients.
4. Layer the chicken mixture evenly on two slices of the toasted bread, followed by a generous arrangement of avocado slices and a handful of arugula for a peppery contrast.
5. Season the assembled sandwiches with sea salt and freshly ground black pepper, adjusting to highlight the natural flavors of the ingredients.
6. Top with the remaining bread slices, pressing gently to unite the layers without crushing the delicate avocado.

Yielding a sandwich that’s as visually appealing as it is delicious, the creamy avocado and tender chicken meld together against the crunch of sourdough, offering a meal that’s both nourishing and indulgent. Serve it with a side of sweet potato fries or a crisp, green salad for a complete, satisfying lunch.

Avocado Chicken Casserole

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that feels like a hug in a bowl. This avocado chicken casserole is just that—a creamy, hearty meal that brings together the richness of avocado with the tender warmth of chicken, all baked to perfection.

Ingredients

• 2 cups shredded, cooked chicken (preferably from a free-range bird)
• 1 large ripe avocado, pitted and mashed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup finely chopped fresh cilantro
• 1 cup shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the shredded chicken, mashed avocado, heavy cream, Parmesan cheese, sea salt, and black pepper. Mix until all ingredients are evenly incorporated.
3. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
4. Sprinkle the shredded Monterey Jack cheese evenly over the top of the casserole.
5. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
6. Remove from the oven and let it rest for 5 minutes before serving. This allows the casserole to set slightly, making it easier to serve.
7. Garnish with freshly chopped cilantro just before serving.

Upon first bite, the creaminess of the avocado melds beautifully with the savory chicken, while the Monterey Jack cheese adds a delightful stretch and richness. Serve this casserole alongside a crisp green salad or over a bed of steamed quinoa for a complete meal.

Chicken Avocado Roll Ups

Here in the quiet of the evening, as the light fades softly through the kitchen window, I find myself drawn to the simplicity and elegance of preparing something both nourishing and delightful. Chicken Avocado Roll Ups offer a harmonious blend of textures and flavors, a testament to the beauty of combining just a few quality ingredients.

Ingredients

• 2 large, ripe Hass avocados, thinly sliced
• 1 lb free-range chicken breast, cooked and shredded
• 1/2 cup organic cream cheese, softened
• 1 tbsp fresh lime juice
• 1/4 cup finely chopped cilantro
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 large whole wheat tortillas
• 1 tbsp extra virgin olive oil

Instructions

1. In a medium mixing bowl, combine the shredded chicken, softened cream cheese, lime juice, cilantro, sea salt, and black pepper until evenly mixed.
2. Lay out the whole wheat tortillas on a clean, flat surface. Divide the chicken mixture evenly among the tortillas, spreading it thinly across the center.
3. Arrange the thinly sliced Hass avocados in a single layer over the chicken mixture on each tortilla.
4. Gently roll each tortilla tightly, ensuring the filling is compact and secure. Brush the outside of each roll with extra virgin olive oil to achieve a golden finish when heated.
5. Heat a non-stick skillet over medium heat (350°F). Place the rolled tortillas seam side down in the skillet, cooking for 2-3 minutes on each side or until golden brown and slightly crispy.
6. Remove from heat and let rest for 1 minute before slicing each roll into 1-inch pieces with a sharp knife for clean cuts.

Velvety avocado slices melt into the creamy chicken filling, while the lightly crisped tortilla adds a satisfying contrast. Serve these roll ups on a platter garnished with extra cilantro and lime wedges for a vibrant, inviting presentation that’s as pleasing to the eye as it is to the palate.

Avocado Chicken Kebabs

Amidst the quiet hum of the kitchen, the thought of combining creamy avocado with succulent chicken on a skewer brings a sense of calm and anticipation. This dish, a harmonious blend of textures and flavors, invites a moment of pause and appreciation for the simple joys of cooking.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 ripe avocados, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. In a large mixing bowl, whisk together the extra virgin olive oil, fresh lime juice, smoked paprika, ground cumin, sea salt, and freshly ground black pepper to create a marinade.
3. Add the cubed chicken thighs to the marinade, ensuring each piece is thoroughly coated. Let marinate for 20 minutes at room temperature, turning once halfway through.
4. While the chicken marinates, carefully thread the chicken and avocado cubes onto the soaked wooden skewers, alternating between the two.
5. Place the skewers on the preheated grill, cooking for 4-5 minutes per side, or until the chicken reaches an internal temperature of 165°F and exhibits a slight char.
6. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Yielded by the grill, these kebabs present a delightful contrast between the smoky, tender chicken and the buttery, rich avocado. Consider serving them atop a bed of wild arugula with a drizzle of the remaining marinade for an extra layer of flavor.

Chicken Avocado Pasta Salad

Remembering the last time I made this dish brings a sense of calm, the way the creamy avocado melds with the tender chicken, creating a harmony of flavors that feels both indulgent and wholesome.

Ingredients

• 8 oz. dried fusilli pasta
• 2 cups shredded rotisserie chicken, skin removed
• 1 large ripe avocado, diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped fresh basil
• 1/4 cup toasted pine nuts

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook according to package instructions until al dente, about 9 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, in a large mixing bowl, combine the shredded chicken, diced avocado, olive oil, lemon juice, salt, and pepper, gently folding to avoid mashing the avocado.
4. Drain the pasta thoroughly and rinse under cold water to stop the cooking process, ensuring the pasta cools completely.
5. Add the cooled pasta to the chicken and avocado mixture, tossing lightly to combine.
6. Sprinkle the chopped basil and toasted pine nuts over the salad, giving one final gentle toss to distribute evenly.
7. Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
8. Tip: Toasting the pine nuts in a dry skillet over medium heat for 3-5 minutes enhances their nutty flavor, watch closely to prevent burning.
9. Tip: Use a ripe but firm avocado to ensure it holds its shape when mixed.

Unassuming yet elegant, this salad boasts a delightful contrast of textures—from the creamy avocado to the crunchy pine nuts—and a bright, herbaceous flavor profile that makes it perfect for a summer picnic or a light weekday dinner.

Avocado Chicken Stuffed Peppers

Falling into the rhythm of the kitchen, there’s something deeply comforting about preparing a dish that’s both nourishing and visually appealing. Avocado chicken stuffed peppers offer a harmonious blend of creamy and savory, a testament to the beauty of simple ingredients coming together.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, diced
• 1/2 cup sour cream
• 1/4 cup cilantro, finely chopped
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 cup Monterey Jack cheese, grated
• 1 tbsp olive oil
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a mixing bowl, combine the shredded chicken, diced avocado, sour cream, cilantro, cumin, and smoked paprika. Mix gently to avoid mashing the avocado.
3. Season the mixture with salt to taste, ensuring the flavors are balanced.
4. Carefully spoon the chicken and avocado mixture into the hollowed-out bell peppers, filling them to the top.
5. Sprinkle the grated Monterey Jack cheese evenly over the top of each stuffed pepper.
6. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, or until the cheese is bubbly and slightly golden.
7. For an extra touch of color and flavor, broil the peppers for the last 2-3 minutes of cooking, watching closely to prevent burning.

How the melted cheese forms a golden crust over the creamy avocado and chicken filling is nothing short of magical. Serve these peppers atop a bed of quinoa for a complete meal, or slice them into rings for an elegant appetizer presentation.

Conclusion

Many of these 21 avocado chicken recipes are not just nutritious but also bursting with flavors that can spice up your healthy eating routine. We hope you’re inspired to try them out and find your new favorite dish. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the avocado chicken love!