4.7 from 54 votes
Avocado Smothered Chicken
This Avocado Smothered Chicken is EVERYTHING you love about delicious avocado egg rolls, all smothered on top of a tender chicken breast and baked to perfection. Inspired by one of my favorite appetizers this brings the flavors into a wholesome and filling dinner. Made easy with just a handful of ingredients and one dish, you will love how fast this meal can be prepped and into the oven.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 356 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 2 pounds chicken breast boneless, skinless, thinly cut
- 2 avocados large
- ¼ cup sun dried tomatoes packed in oil diced
- 2 tablespoon red onion finely diced
- 2 tablespoon cilantro finely chopped
- ½ teaspoon salt divided in half
- ¼ teaspoon ground black pepper
- ½ cup Monterey jack cheese shredded
For the sauce (optional - can use store bought sweet chili sauce)
- 1-2 tablespoon chili sauce
- 2 tablespoon honey
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cilantro chopped
Instructions
- Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
- In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
- Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
- Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!
Cup of Yum
For the sauce
- In a small bowl, whisk together all ingredients. Use 1 tablespoon of chili sauce for a milder sauce and 2 tbsp for a spicier sauce.
Notes
- This dish freezes well before cooking to prep for an easy weeknight and after cooking to save leftovers. Since avocado oxidizes easily, I don't recommend saving leftovers in the refrigerator, but the freezer does yield great results.
- For more great easy dinner inspiration, sign up for our emails here!
- sign up for our emails here!
- Prepare up to step 3, but don't bake.
- Cover the baking dish with plastic wrap and foil and freeze.
- When ready to cook, thaw completely. Then bake as directed. It make take an extra few minutes to cook if it is coming straight from the refrigerator.
Nutrition Information
Serving
8oz
Calories
356kcal
(18%)
Carbohydrates
13g
(4%)
Protein
36g
(72%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Cholesterol
105mg
(35%)
Sodium
470mg
(20%)
Potassium
972mg
(28%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
300IU
(6%)
Vitamin C
13.9mg
(15%)
Calcium
88mg
(9%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 356
% Daily Value*
| Serving | 8oz | |
| Calories | 356kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 105mg | 35% |
| Sodium | 470mg | 20% |
| Potassium | 972mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 88mg | 9% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.