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Cheesy Chicken Baked Avocados

These baked avocados are stuffed with a cheesy chicken mixture and drizzled with sriracha yogurt sauce! Super delicious and an easy weeknight meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 5 avocados
  • 1 ½ cups shredded chicken
  • 1/2 cup cherry tomatoes, chopped
  • 2/3 cup freshly grated white cheddar cheese
  • 2 green onions, thinly sliced
  • 3 tablespoons Freshly chopped cilantro
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • pinch of salt and pepper
sriracha yogurt drizzle
  • ½ cup plain greek yogurt
  • 1 1/2 tablespoons Sriracha
  • 1 lime, juiced

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. Cut the avocados in half and remove the pits. Cut 1 avocado open and scoop all the flesh out. Place it in a large bowl. I like to scoop out just a tiny bit of the remaining 4 avocados to create more of a “bowl” and have more room for the chicken, but it’s not necessary. If you scoop a bit out, add it to the bowl.
  3. To that same bowl, add the chicken, 1/3 cup cheese, tomatoes, green onions, cilantro, chili powder, paprika, garlic powder, cumin, salt and pepper. Stir well until combined, making sure to mash the avocado into the mixture to act as a binder and hold the chicken together.
  4. Take an ice cream scoop or spoon and place about ¼ cup (or however much you want!) of the chicken mixture into the cut avocados. Sprinkling the remaining 1/3 cup of cheese over top of the avocados.
  5. Bake for 15 to 20 minutes, until the chicken is warmed through and the cheese is melted. Remove from the oven and drizzle the avocados with the sriracha drizzle. The avocados will get a little dark in color from the baking. 
  6. Sprinkle with extra cilantro and greek onions if you wish. Serve immediately!
sriracha yogurt drizzle
    Cup of Yum
  1. Whisk together the yogurt, sriracha and lime juice until combined. You can make this a few hours ahead of time and store it in the fridge!