Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the drained canned chicken, chopped cilantro, chili powder, ground cumin, red pepper flakes, hot sauce, lime juice, salt, and black pepper. Mix thoroughly until the chicken is evenly coated with all the seasonings.
- Stir in the shredded Mexican cheese blend, reserving about 2 tablespoons for topping if desired.
- Arrange the avocado halves cut-side up in a baking dish, adjusting them so they sit level and stable. If needed, trim a small slice from the rounded bottom to help them balance.
- Brush the cut surfaces of each avocado half lightly with fresh lime juice to prevent browning.
- Spoon the seasoned chicken mixture evenly into the hollow of each avocado half, pressing gently to fill completely and mounding slightly on top.
- Sprinkle the reserved cheese over the tops of the filled avocados.
- Bake for 8-10 minutes, or until the filling is heated through and the cheese is melted and lightly golden.
- Remove from oven and serve warm, garnished with extra fresh cilantro and lime wedges on the side.
Nutrition
Notes
This recipe is naturally diabetic-friendly with only 9g total carbs and 7g fiber per serving (just 2g net carbs). The healthy fats from avocado combined with lean protein help maintain stable blood sugar levels. Using reduced-fat cheese or omitting it entirely reduces saturated fat while maintaining great flavor. The high fiber content supports digestive health and promotes satiety.
