Reality check: Not if you have the right ingredients. One package of PERDUE®FIT & EASY® Boneless, Skinless Chicken Breasts is all you need to go from impossible meal-prep situation to 'gram-worthy meal.
Just cook and shred the fresh boneless, skinless chicken (raised with an all-vegetarian diet and no antibiotics, ever), slather in smoky BBQ sauce, and scoop into creamy avocado halves. Then bake and add your fave healthy toppings—and don't be surprised that chicken-topped avocado boats become your signature dish.
Grab a chilled bottle of rosé, toss together a chopped salad while the dish cooks, and you've got dinner in about 20 minutes. Summer dinner parties, saved.
Prep Time5 minutes
Cook Time15 minutes
Slice the avocados in half, lengthwise. Remove the pits and some of the avocado flesh. Brush the flesh of the avocado with olive oil to keep from turning brown. Place the avocados, cut side up, in a small baking dish.
In a small bowl, combine the cooked and shredded chicken and BBQ sauce. Mix well to combine. Stuff the chicken mixture into the four avocado halves.
Top the avocado boats with the shredded cheddar. Bake in a preheated 400°F oven for 8 to 12 minutes until the chicken is heated through and the cheese is bubbly.
Remove the avocado boats from the oven. Top with coleslaw and a crumble of crispy bacon. Serve warm.
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