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- 2 ripe avocados - 1 cup cooked chicken, shredded - 1/4 cup pesto sauce - 1/4 cup cherry tomatoes, halved - 1/4 cup mozzarella cheese, shredded - 1 tablespoon lemon juice - Salt and pepper to taste - Optional garnishes like fresh basil leaves For this recipe, fresh ingredients shine. Ripe avocados provide a creamy base. Choose avocados that yield slightly when pressed. They should not be too hard or too mushy. Next, we need cooked chicken. You can shred rotisserie chicken for ease. This saves time and adds flavor. The pesto sauce brings a bright, herbaceous taste. Use store-bought or homemade pesto for this dish. Cherry tomatoes add a juicy burst. Halving them helps mix well with the chicken. Shredded mozzarella cheese gives a nice, melty finish. For seasoning, lemon juice adds brightness. Salt and pepper enhance all the flavors. Optional fresh basil leaves on top add a lovely touch. This mix of fresh ingredients creates a delightful meal. {{ingredient_image_1}} To start, grab two ripe avocados. Cut each avocado in half lengthwise. Remove the pit carefully. Use a spoon to scoop out a little flesh from the center. This creates space for the filling. Set aside the scooped flesh for later use. Next, take a mixing bowl. Add your cup of shredded chicken and pour in the pesto sauce. Mix them well until the chicken is fully coated. Then, add the halved cherry tomatoes, one tablespoon of lemon juice, and season with salt and pepper. Stir gently to combine all the ingredients. This mixture will be packed with flavor. Now, it’s time to stuff the avocados. Spoon the pesto chicken mixture into the hollowed-out avocado halves. Fill them generously for a delicious bite. If you like melted cheese, sprinkle shredded mozzarella on top. Place the stuffed avocados under the broiler for 2-3 minutes. Watch closely to prevent burning. Once the cheese melts and bubbles, they are ready to enjoy. Choosing ripe avocados is key for this dish. Look for avocados that yield slightly to gentle pressure. A ripe avocado has smooth skin and deep green color. Avoid any that are too hard or have dark spots. These can taste bitter and dry. Balancing pesto and seasoning also boosts flavor. Use just enough pesto to coat the chicken. If you add too much, it can overpower the dish. Taste your mixture before stuffing the avocados. Adjust with salt and pepper for a perfect blend. Presentation matters! Serve your stuffed avocados on a bed of mixed greens. This adds color and crunch. You can also drizzle extra pesto over the top. It enhances the look and flavor. A sprinkle of fresh basil leaves adds a nice touch. Storing leftovers properly is important. Place any unused avocado halves in an airtight container. Squeeze lemon juice on them to slow browning. Keep them in the fridge and eat within a day. Preparing ahead of time can save you stress. You can mix the chicken and pesto a few hours in advance. Just wait to stuff the avocados until you’re ready to serve. This keeps them fresh and tasty. Pro Tips Ripeness is Key: Ensure your avocados are ripe but not overripe. They should yield slightly to gentle pressure for the best texture and flavor. Customize Your Pesto: Experiment with different types of pesto, such as sun-dried tomato or spinach, to give your dish a unique twist. Cheese Alternatives: If you prefer a lower-fat option, consider using part-skim mozzarella or a dairy-free cheese alternative. Make It a Meal: Serve the stuffed avocados with a side salad or whole grain for a complete and satisfying meal. {{image_2}} You can change the protein in your stuffed avocados. Turkey is a great option. It has a mild flavor and works well with pesto. Tofu is another choice. It soaks up flavors well and is perfect for a plant-based meal. For a quick swap, use canned chicken. Just drain it and mix with pesto for an easy filling. If you want to switch up the cheese, there are many choices. You can use provolone or gouda instead of mozzarella. These cheeses melt nicely and add a different taste. Feta cheese gives a tangy kick. Goat cheese can add creaminess and depth to the dish. Try these options for a new flavor experience. To make your dish even tastier, add spices or herbs. A sprinkle of red pepper flakes adds heat. Fresh parsley or cilantro can brighten the taste. You can also add other veggies like peppers or corn. These not only enhance the flavor but also add color and texture to your meal. Don’t be afraid to get creative with your ingredients! To keep your pesto chicken stuffed avocados fresh, store them in the fridge. Place them in a container with a lid. Make sure it is airtight. This helps prevent browning. If you have leftover filling, store it in a separate container. Use a lemon juice splash to keep the avocado from turning brown. For the best results, use glass or plastic containers. They keep air out and help keep flavors fresh. Avoid using metal containers, as they may react with the ingredients. Stuffed avocados are best enjoyed fresh. However, they can last in the fridge for about one day. If you have leftovers, consume them quickly. The chicken and pesto can last longer. Shredded chicken stays good for three to four days in the fridge. Store it in an airtight container as well. Pesto sauce can last up to a week when stored properly. Keep it sealed in the fridge. Always check for any changes in color or smell before using. This ensures you enjoy safe and tasty meals. To find ripe avocados, look for a few signs. First, check the color. A ripe avocado will have a dark green or almost black skin. Next, gently squeeze the avocado. It should feel slightly soft but not mushy. If it feels hard, it is not ripe yet. Lastly, check the stem. If you can remove it easily and see green underneath, the avocado is ripe. When selecting avocados, buy them slightly firm if you plan to use them later. Leave them on the counter to ripen. You can speed up ripening by placing them in a paper bag with bananas. Yes, you can easily make this recipe vegan! Instead of chicken, use shredded jackfruit or chickpeas for protein. Swap the mozzarella cheese for a vegan cheese alternative. You can also add nutritional yeast for a cheesy flavor without dairy. For the pesto, make a vegan version using basil, nuts, garlic, and nutritional yeast instead of cheese. These swaps keep the dish tasty and satisfying while meeting vegan needs. Pesto chicken stuffed avocados pair well with many sides. A simple mixed green salad adds freshness. You can also serve them with roasted vegetables for a warm option. Another idea is to add whole grain bread or crackers for some crunch. For a heartier meal, enjoy them with quinoa or brown rice. These sides balance flavors and create a filling, complete dish. This blog post shared a tasty recipe for pesto chicken stuffed avocados. You learned about fresh ingredients, spices, and how to prepare and fill the avocados. We discussed tips for great flavor, serving ideas, and storage methods. You can also try protein and cheese variations to suit your taste. In conclusion, stuffed avocados are fun and flexible. Enjoy mixing flavors to create your perfect dish. Don't hesitate to experiment and make it your own!

Pesto Chicken Stuffed Avocados

Delicious avocados filled with a flavorful pesto chicken mixture, topped with melted mozzarella.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 whole ripe avocados
  • 1 cup cooked chicken, shredded
  • 1 quarter cup pesto sauce
  • 1 quarter cup cherry tomatoes, halved
  • 1 quarter cup mozzarella cheese, shredded
  • 1 tablespoon lemon juice
  • 1 to taste salt
  • 1 to taste pepper
  • optional leaves fresh basil leaves for garnish

Instructions
 

  • Cut the avocados in half lengthwise and remove the pits. Scoop out a little bit of the flesh from the center to create more space for the filling.
  • In a mixing bowl, combine the shredded chicken and pesto sauce. Mix until the chicken is evenly coated with the pesto.
  • Add the halved cherry tomatoes, lemon juice, salt, and pepper to the chicken mixture. Stir gently to combine all the ingredients.
  • Spoon the pesto chicken mixture into the hollowed-out avocados, filling them generously.
  • Top each stuffed avocado half with shredded mozzarella cheese.
  • If desired, place the stuffed avocados under a broiler for about 2-3 minutes until the cheese melts and becomes bubbly. Keep a close eye to prevent burning.
  • Remove from the oven and garnish with fresh basil leaves before serving.

Notes

Serve the stuffed avocados on a bed of mixed greens for added color and texture. Drizzle with extra pesto sauce for a finishing touch.
Keyword avocado, chicken, pesto, stuffed