Chicken Fajita Stuffed Avocados
Chicken Fajita Stuffed Avocados
Ingredients
For the Fajita Filling
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 2 bell peppers, any color, thinly sliced
- 1 yellow onion, medium, thinly sliced
- 2 tablespoons fajita seasoning
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Stuffed Avocados
- 4 large ripe avocados, halved and pitted
- 1 cup Monterey Jack cheese, shredded
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1/4 cup salsa
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold the 8 avocado halves.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, toss the chicken strips with 1 tablespoon of olive oil, 1 tablespoon of fajita seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Ensure the chicken is evenly coated.
⏱️ 3 min
- 3
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the sliced bell peppers and onion to the same skillet. Sauté for 5-7 minutes, or until softened and slightly caramelized. Stir in the remaining 1 tablespoon of fajita seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 7 min
- 5
Return the cooked chicken to the skillet with the vegetables. Add the fresh lime juice and stir to combine. Cook for another 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min
- 6
Carefully scoop out about 1 tablespoon of avocado flesh from the center of each avocado half to create a larger cavity for the filling. Be careful not to pierce the skin. You can save the scooped-out avocado for another use or discard it.
⏱️ 3 min
- 7
Place the avocado halves in the prepared baking dish. Spoon the chicken fajita filling generously into each avocado cavity. Top each stuffed avocado with an equal amount of shredded Monterey Jack cheese.
⏱️ 3 min
- 8
Bake for 10-15 minutes, or until the cheese is melted and bubbly and the avocados are slightly softened. For a crispier cheese topping, you can switch to broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 9
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro, a dollop of sour cream, and a spoonful of salsa, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fajita Stuffed Avocados
Ingredients
For the Fajita Filling
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch strips
- 2 tablespoons olive oil
- 2 bell peppers, any color, thinly sliced
- 1 yellow onion, medium, thinly sliced
- 2 tablespoons fajita seasoning
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Stuffed Avocados
- 4 large ripe avocados, halved and pitted
- 1 cup Monterey Jack cheese, shredded
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sour cream
- 1/4 cup salsa
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold the 8 avocado halves.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, toss the chicken strips with 1 tablespoon of olive oil, 1 tablespoon of fajita seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Ensure the chicken is evenly coated.
⏱️ 3 min - 3
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the sliced bell peppers and onion to the same skillet. Sauté for 5-7 minutes, or until softened and slightly caramelized. Stir in the remaining 1 tablespoon of fajita seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.
⏱️ 7 min - 5
Return the cooked chicken to the skillet with the vegetables. Add the fresh lime juice and stir to combine. Cook for another 1-2 minutes, allowing the flavors to meld.
⏱️ 2 min - 6
Carefully scoop out about 1 tablespoon of avocado flesh from the center of each avocado half to create a larger cavity for the filling. Be careful not to pierce the skin. You can save the scooped-out avocado for another use or discard it.
⏱️ 3 min - 7
Place the avocado halves in the prepared baking dish. Spoon the chicken fajita filling generously into each avocado cavity. Top each stuffed avocado with an equal amount of shredded Monterey Jack cheese.
⏱️ 3 min - 8
Bake for 10-15 minutes, or until the cheese is melted and bubbly and the avocados are slightly softened. For a crispier cheese topping, you can switch to broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 400 - 9
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro, a dollop of sour cream, and a spoonful of salsa, if desired. Serve immediately.
⏱️ 5 min