Spicy Avocado Chicken Recipe

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Most Helpful Positive Review

May 20, 2012

This is a keeper! Lots of flavor and very low effort. Decrease amount of cayenne if you want a little less heat. Next time, I am going to try this on some fish, and I will try squeezing a little lime on the meat (possibly marinate in lime for 10 minutes or so) before I pat on the salt/pepper rub. Thanks for contributing this, it's going in our rotation! **UPDATE** I tried this recipe on tilapia and now make this all the time, only with fish, not the chicken. Go easy on the spice layer on the fish, saute/pan fry over medium to med-hi heat for 3-4 minutes each side, until fish turns to solidly white. For the salsa, I REDUCE the lime and onion to about 2 tsp of lime juice (1/2 a juicy lime) and 1/2 a small-medium red onion, chopped fine. Yum!

—NJFoodies

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Most Helpful Critical Review

Oct 06, 2010

I went ahead and tried the recipe as is despite thinking the ratios were wrong. I make guacomole all the time and use 3-4 avocados to 1 onion. I love onions, but one onion to one avocado was just way too much. I would also suggest adding a clove or two of minced garlic and a little cilantro for some more flavor. When it comes to spiciness, I have a qualm with dishes that have the word "spicy" in them when they aren't really that spicy. Some extra cayenne and diced jalepeno peppers add a nice kick.

—ktb817

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90 Ratings

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Oct 20, 2009

My husband and I enjoyed this dish, very tasty. I didn't change any ingredients, but I did change the way I prepared them. My husband and I preferred grilled onions so I cooked the chicken first, set aside, then grilled the onions, then added the chicken back to the pan. I served it over brown rice, with the chicken and onions, then avocado mixture on top. Really yummy and healthy, but we both decided next time I would omit or put very little lime juice. It was a bit much for our tastes. Perhaps it was perfect with the raw diced onions. Definitely a keeper.

—Michelle Lehman

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Apr 12, 2010

We love this over pan fried chicken. I go easy on the cayenne or even leave it out. I cube the Avacado slices and use a thin slice of red onion chopped fine. It's a Salsa so I have to dice up a tomato that's been cleaned out. Salt, Pepper and Garlic Powder. I then add some fresh Cilantro, dried if need be. I like the lime juice, but just shy of 2 Tblspns. A couple of easy stirs with a big spoon, chill and serve it over the chicken. It's just the best over/with chicken. It's a bit of chopping/dicing but it's top chef praises from all who eat it.

—PGR

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Oct 22, 2010

I prepared this recipe. It was okay but I wouldn't make it again. It just tasted like chicken with guacamole on top.

—reeboka

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Oct 07, 2009

We will make this again. My husband wants to top it with cheese next time and melt it under the broiler before serving. Had a nice kick. A tad spicy for me, but husband was ok with it. I might cut the red onion or increase the avacado next time and add some garlic or Italian seasoning. But all in all a good recipe. I rate it 3.5 stars.

—Kitkat

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Sep 28, 2012

I would have given this dish 5 stars but I made two big changes that I think added to the flavor. I agree with some other reviews that the ratio of avocado and onion seemed wrong. I had way too much onion for the garnish, and had to scoop about 1 cup of it out to have a better ratio. Next time I will increase the amount of avocado or decrease the amount of onion. The second big change was adding bacon. My husband and I first thought the picture on this recipe had bacon in it...and then decided that sounded great! So we cooked about five pieces of bacon and broke it up into little pieces, added it to the garnish and served. We also decided to grill the chicken (to save some time), which turned out awesome!! It added a perfect amount of salt to compliment the spice. Great dish and I will make this again!

—lexlangley

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Oct 07, 2009

my son highly recommended this recipe, i added onion powder and garlic powder to the chicken spices and sauteed as the recipe says. I used wholly guacamole with red pepper flakes, chopped cilantro, the onions, and lime for a sauce. I served over rice (that was in the fridge). yum

—lesliet

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Nutrition

Calories
296 kcal
15%

Carbohydrates
8 g
3%

Cholesterol
69 mg
23%

Fat
17.8 g
27%

Fiber
3.9 g
16%

Protein
26.8 g
54%

Sodium
743 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Avocado Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 296
Calories from Fat: 160

% Daily Value *
Total Fat 17.8g 27 %
Saturated Fat 3g 15 %
Cholesterol 69mg 23 %
Sodium 743mg 30 %
Potassium 507mg 14 %
Total Carbohydrates 8g 3 %
Dietary Fiber 3.9g 16 %
Protein 26.8g 54 %
Sugars 1.6g
Vitamin A 3 %
Vitamin C 16 %
Calcium 3 %
Iron 13 %
** Thiamin 12 %
Niacin 134 %
Vitamin B6 41 %
Magnesium 15 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.