I love grilling and I love avocado, so this recipe came natural to me. While grilled avocado on its own is tasty (with the proper seasoning), I wanted something a bit more substantial – something that could stand on its own as a meal.
As I talked about in our 12 hacks for losing the baby weight, our diet primarily revolves around eating low carb foods and avoiding sugar. This is another meal that fits perfectly with that goal.
This recipe, as written here, probably works better as a side dish, but there’s no reason you can’t double the ingredients and make enough for it to be your main entree (if you’re serving 3-4 people).
I found this to be both light and satisfying, a perfect summertime meal.
Here’s What You’ll Need
- 4 avocados, halved and pitted
- 1 onion
- 1 lime
- 1 chicken breast half
- 1 clove of garlic
- olive oil
- 1/4 tsp. of ground cumin
- salt (Kosher salt preferred)
- ground pepper
1) Preparing the Shredded Chicken
First, we need to boil the chicken. Add 1 chicken breast half, approximately 1/4 of a sliced onion, 1/2 tablespoon of salt, and 1 garlic clove to a large pot.
Bring to a boil, cover, lower heat to maintain a simmer, and cook until done (about 20 – 25 minutes).
While the chicken is cooking, dice another 1/2 onion. Chop approximately 1/8 cup of cilantro (this part isn’t an exact science…add cilantro to taste, depending on how much you like it).
This is what we’re going to cook in with the chicken after we shred it.
Remove the chicken from the pot and let it cool. Once it’s cool, begin shredding it by holding the chicken down with one fork and scraping away at it with another fork (in the opposite direction).
The chicken, if fully cooked, should shred fairly easily.
Next, drizzle a medium-sized pan with olive oil and heat it on medium-high. Add the shredded chicken, 1/4 tsp. ground cumin, and ground pepper and salt to taste (approx. 1/4 tsp. of each).
Also, add in the onions and cilantro you previously chopped. As you cook, toss the chicken lightly so that the ingredients are evenly spread.
If you feel the chicken looks a bit too dry, drizzle some more olive oil on top and mix it in. Cook for 6-8 minutes, remove from pan, and set aside.
While the chicken is cooking, you can go to the next step and get the grilled avocado ready.
2) Preparing the Avocado
Cut each avocado in half and remove the pit. Squeeze a little bit of lime juice on each avocado half, and lightly brush on some olive oil. Sprinkle a pinch of salt on each avocado.
Heat the grill on high and place the avocados face down for 3-4 minutes. The goal is to get some nice grill marks without overcooking the avocado.
3) Putting it All Together
Once the avocados are grilled, add the shredded chicken to the avocado. Garnish with cilantro.
If you want to add some extra flavor and cheese is a part of your diet (it’s still “acceptable” on the diet we’re following), feel free to add shredded cheese and/or drizzle ranch sauce over the avocado for additional flavor.
I was pleasantly full after eating two of these, but if you’re hungry, you may need more (or add your favorite side dish to it)!
Enjoy! If you have any comments or modifications that you’d like to share, please do share them below!
Also, if you liked this recipe and you’re looking for other low carb recipes we’ve published, check these out:
- Peanut Chicken Stuffed Green Peppers
- Refreshing Mango Avocado Chicken Lettuce Wraps (with Peanuts)
- Copycat Chipotle Fajita Chicken Burrito Bowl