Chicken Stuffed Avocado

• Gluten free

• Meat

  • 2/3 cup Chicken breast, cooked and shredded

• Produce

  • 1 Avocado, large
  • 1 tbsp Chives
  • 2 tbsp Corn
  • 8 Cremini mushrooms

• Condiments

  • 1 tsp Lime juice

• Baking & Spices

  • 1/2 tsp Paprika, Powder
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Blue cheese
  • 2 tbsp Butter, unsalted
  • 2 tbsp Heavy cream

Found on yummyaddiction.com

Ingredients

• 1 large avocado
• 1 teaspoon lime juice
• ⅔ cup cooked and shredded chicken breast
• 2 tablespoons unsalted butter
• 8 cremini mushrooms, sliced
• ½ teaspoon paprika powder
• salt and pepper, to taste
• 2 tablespoons heavy cream
• 2 tablespoons corn
• 1 tablespoon chives, chopped (plus a bit more for garnish)
• 2 tablespoons blue cheese, crumbled

Directions

• Preheat oven to 400 F. Line a baking sheet with foil or parchment paper.
• In a medium skillet over medium heat, melt the butter. Add sliced mushrooms and saute until they soften and release their juices (2-3 min). Add shredded chicken, season with salt, pepper and paprika powder. Stir thoroughly. Turn heat down to low, add heavy cream and cook for an additional minute. Remove from heat. In a small bowl, combine the chicken mixture, corn and chopped chives.
• Halve the avocado and remove the pit. Season the avocado halves with salt, pepper and brush with lime juice to prevent discoloration. Place on the prepared baking sheet. Stuff each avocado half with the chicken mixture. Top with crumbled blue cheese and bake for about 5 minutes. Garnish with chopped chives, if desired. Enjoy!