Description
Juicy roasted chicken breasts are transformed into ‘boats’ and stuffed with a creamy, chunky avocado salsa for a fresh, wholesome, and easy dinner. This recipe is light, satisfying, and perfect for weeknights or gatherings, with plenty of flavor and customizable options.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
- 2 medium ripe avocados, diced
- 1 cup cherry tomatoes, quartered (or 1 large tomato, chopped)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- Juice of 1 lime (about 2 tablespoons)
- 1/4 teaspoon salt
- 2 tablespoons plain Greek yogurt (optional, for creaminess)
- Crumbled feta or cotija cheese (optional, for topping)
- Sliced radishes or extra cilantro for garnish (optional)
- Lettuce cups or small tortillas (for serving, optional)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. If thick, flatten to about 3/4 inch using a meat mallet or rolling pin.
- In a small bowl, mix chili powder, garlic powder, cumin, salt, and pepper. Brush both sides of chicken with olive oil, then sprinkle spice mix evenly over top. Squeeze juice of 1/2 lime over chicken.
- Place chicken breasts on a rimmed baking sheet (line with parchment for easy cleanup). Roast for 20-25 minutes, flipping halfway, until juices run clear and internal temperature is 165°F.
- While chicken roasts, make the salsa: In a medium bowl, combine diced avocado, tomatoes, red onion, cilantro, jalapeño (if using), juice of 1 lime, and 1/4 teaspoon salt. Add Greek yogurt if desired. Gently toss to combine.
- Let chicken rest for 5 minutes after baking. Slice each breast lengthwise, but not all the way through, to create a pocket or ‘boat.’
- Spoon generous amounts of avocado salsa into each chicken boat. Press gently so it stays put.
- Transfer boats to plates or a serving platter. Garnish with crumbled cheese, radishes, or extra cilantro if desired. Serve with lettuce cups, tortillas, or as-is. Serve any extra salsa on the side.
Notes
For best results, use firm, ripe avocados and organic chicken breasts. Don’t overcook the chicken—use a meat thermometer for accuracy. Add salsa just before serving to keep it fresh and chunky. For a dairy-free version, skip the yogurt and cheese. You can prep the chicken ahead, but stuff with salsa right before serving. Store leftovers with chicken and salsa separate for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 stuffed chicken br
- Calories: 320
- Sugar: 2
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 5
- Protein: 32
Keywords: avocado salsa chicken, healthy chicken dinner, stuffed chicken, gluten-free, easy weeknight meal, low carb, fresh salsa, family dinner