by MAKINZE GORE

Avocados make the perfect snack bowls. Therefore, stuffing them full of bruschetta chicken was one of easiest decisions we’ve ever made. You don’t need to take off the skin completely — we just think it’s super pretty that way. Plus, it make it’s easier to to attack with a fork and knife.

Yields: 6 servings

Prep Time: 5 min.

Total Time: 10 min.

Ingredients:

  • 3 avocados
  • 1/2 juice of half a lemon
  • 2 cups cooked & shredded chicken
  • 2 large tomatoes, diced
  • 1/4 red onion, finely chopped
  • 1 Tbsp extra-virgin olive oil
  • 1/4 tsp red pepper flakes
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • Balsamic glaze, for garnish
  • Thinly sliced basil, for garnish

Directions:

  1. Remove skin from avocados then squeeze lemon juice all over to prevent browning.
  2. In a large bowl mix together chicken, tomatoes, red onion, oil, and red pepper flakes and season with salt and pepper.
  3. Spoon mixture into avocados then drizzle with balsamic glaze and garnish with basil to serve.