Paleo Stuffed Avocados with Cilantro Cream Sauce

5 from 1 vote

Paleo Stuffed Avocados with Cilantro Cream Sauce

These Paleo stuffed avocados are so satisfying and easy to make! Avocado halves are stuffed with seasoned chicken, baked, and topped with a simple cilantro lime cream sauce.

Prep Time10

Cook Time30

Total Time40

Course: Lunch

Cuisine: American

Servings: servings

Author: Amber Goulden

Ingredients

1 pound Chicken Tenders
4 Medium-Sized Avocados
1 tablespoon EVOO Extra Virgin Olive Oil
Chicken Broth
4 cloves garlic
1 can {~14 fluid ounces) Full-Fat Coconut Milk
1/2 tablespoon Cumin
1/2 tablespoon Chili Powder {light chili powder if you can find it}
2 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/2 cup Chopped Cilantro
4 Small Limes Juiced

Instructions

Sautee 4 cloves of garlic with about 1 tablespoon EVOO (Extra Virgin Olive Oil) over medium/high heat in a wide-base pan with a fitting lid.
Once the garlic is browned, either leave in pan or scoop out and discard {leaving behind the now flavored EVOO}.
Wash, dry, and season the chicken tenders with a pinch of kosher salt.
Sautee each side in the seasoned EVOO over medium/high heat for about 2 minutes.
Cover the chicken tenders with chicken stock, put the lid on the pan, and simmer for about 20 minutes.
Remove the tenders from the pan and place in a bowl. Shred using two forks or a stand mixer.
Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
Add the cumin, chili powder, 1 teaspoon of kosher salt, and the black pepper to the shredded chicken. Stir it together.
Halve and de-seed four avocados. Lay them out on a parchment paper or aluminum foil lined baking sheet.
Stuff each avocado half with the chicken then bake for about 5 minutes at 400 F.
For the cream sauce, stir one can of full-fat coconut milk with the lime juice and cilantro.
After the avocados are finished, pull out of the oven, plate, and drizzle with the cream sauce.

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