30 Minute Meals/ American/ Chicken/ Dinner/ Main Dishes

Easy Chicken Stuffed Avocados with Tomatoes and Balsamic Glaze

Avocadoes stuffed with chicken, tomatoes, and onion, sprinkled with red pepper flakes and topped with a sweet balsamic glaze is the perfect meal for an easy, delicious lunch or a light dinner.

Peeled avocado filled with chicken

Of all the chicken recipes out there for healthy eating, I like falling back on this one. You get the benefit of eating clean with every ingredient in here.

I will admit, I went through much of my adult life not ever tasting an avocado. My mom just didn’t cook like that. When I was at a party, I tried a dip with my chip, and I was in heaven! Where oh where had this little gem been this whole time. From then on, I incorporated avocado in a lot of recipes.

Prep time on this meal is literally ten minutes and you can make this ahead and store in the refrigerator. When ready to use, cut open your avocado and skin in. Heap generous amounts of the chicken mixture on top.

Chicken Stuffed Avocado Ingredients

Chicken: Most of the time I love to get a rotisserie chicken and make several meals with it. This is one of them!
Avocados: With so many different colors of avocados out there nowadays, the best way to determine if one is ripe is to gently squeeze it. There should be some give there.
Lemon juice: The acid in the lemon juice is what will prevent your avocados from browning. Just lightly squeeze a lemon and rub the juices all over once you have sliced/peeled it.
Tomatoes: I like to use a grape tomato or a Roma.
Red onion: Finely chop your red onion.
Olive oil: This helps hold blend the seasoning better and enables them to adhere better to the chicken and tomatoes.
Seasoning: Kosher salt is great on a recipe like this as is finely ground black pepper. Red pepper flakes add a slight bit of heat.
Balsamic glaze: Adding balsamic glaze to this dish finishes it and adds a wonderful sweet flavor.

How to Make Chicken Stuffed Avocados

  1. Cut up your chicken, tomatoes and red onion and add to a bowl.
  2. Gently mix the chicken, tomatoes, red onion, with olive oil and seasoning.
  3. Remove skin from avocado.
  4. Cut avocado in half , take out seed.
  5. Coat with lemon juice.
  6. Fill with mixture.
  7. Drizzle with balsamic glaze.

Easy Tips for Cutting and Removing an Avocado

Most people will limp along using a spoon to try to remove an avocado seed and it’s flesh, the yellow/green edible part of the fruit. Often times the seed flies out of the spoon and lands on the counter. You can also leave a good deal of the flesh behind. I love my avocado multifunction tool. One side slices the flesh as you remove it which is great when you want a beautiful visual presentation. I often use the other side which digs out the pit as it also functions as the perfect scoop as well.

The Avocado Seed Removal Trick

Don’t have this tool? No problem! Just place the avocado securely in your hand and take a short knife and carefully whack the knife against the top of the seed. Gently turn the seed while the knife is still in it and “whalla,” you have the seed securely attached to the end of the knife. If you look closely you will already see a knife mark in my video. It was a challenge looking through my camera to get this shot and I didn’t hit it hard enough the first time.

Chicken Stuffed Avocado Variations

Meat: Shredded or sliced chicken or turkey work great for this recipe, as does ground turkey or beef.

Vegetables: Sliced green onion instead of red onion, celery, even grapes and walnuts.

Seasoning/Flavoring: Cajun seasoning, ranch seasoning, shredded cheese. Top with an egg or a dab of cottage cheese.

Balsamic glaze: Any type of dressing, ranch, blue cheese, western, poppy seed.

Plate with avocado filled with chicken

Chicken Stuffed Avocados

Light and healthy Chicken Stuffed Avocados are a quick and easy meal you can enjoy for lunch or dinner.
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Course: Breakfast, Main Course
Cuisine: American
Keyword: Chicken Stuffed Avocados, quick, easy, healthy, light
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 142kcal
Author: Sharon Knott


  • 2 medium-large avocados (make sure they are ripe/soft)
  • 1 juice from lemon
  • 1 cup cooked and shredded chicken (rotisserie chicken works great)
  • 1 tomato or 4-6 grape tomatoes (sliced)
  • cup red onion (finally chopped)
  • ½ teaspoon extra-virgin olive oil
  • teaspoon red pepper flakes
  • pinch kosher salt to taste
  • pinch black pepper to taste
  • balsamic glaze (for garnish)
  • basil (for garnish)
Makes: 1 x 1inch rectangle


  • Cook or cut up a rotisserie chicken into small pieces.
  • Slice tomatoes and red onions, add to the chicken.
  • Add olive oil and gently toss.
  • Add kosher salt, pepper, and red pepper flakes.
  • Toss all ingredients well. Set aside.
  • Cut avocado in halve and remove pit.
  • Turn one of the avocado halves upside down and use a knife to gently cut through the skin, peeling back as you go. Complete second half.
  • Heap onto half of avocado, extra amounts can just be placed on plate next to avocado.
  • Garnish with balsamic glaze and thinly sliced basil
  • Serve warm.


Serving: 1g | Calories: 142kcal | Carbohydrates: 3g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 43mg | Potassium: 176mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg

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