Baked Avocado Chicken and Vegetables

Baked Avocado Chicken and Vegetables

Avocado is a tasty touch in this simple stuffed chicken dish with veggies.


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Yield1 serving
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 tbsp Avocado
  • 1 tbsp Low-fat cream cheese
  • 3 oz Boneless skinless chicken breast - slice to make a pocket
  • Salt and pepper - to taste
  • Cooking spray - olive oil
  • 1 cup Zucchini, sliced
  • 1 cup Sliced mushrooms
  • 1/2 cup Onions - chopped
  • 3/4 cup Green beans
  • 1/4 cup Kitchen Basics unsalted vegetable stock
  • 1 (14.5 oz) can Diced tomatoes - with juice
  • 2 tsp Dried basil
  • 1 tsp Dr. Sears' Zone Extra Virgin Olive Oil - drizzle
Calories 351
Total Fat 12g
Carbohydrates 40g
Fiber 11g
Protein 29g


  1. Mash the avocado and mix it with the cream cheese.
  2. Slice the chicken to make a pocket.
  3. Put the cream cheese/avocado mixture into this pocket and seal with a toothpick.
  4. Put chicken in a baking tray and spray with olive-oil cooking spray.
  5. Sprinkle with salt and pepper.
  6. Bake for 20-25 minutes at 350º F.
  7. Spray a skillet with olive- oil spray.
  8. Sauté vegetables in 2 tablespoons of vegetable stock (more if needed) until crisp tender.
  9. Add diced tomatoes and heat through.
  10. Serve the vegetables in a bowl drizzled with extra virgin olive oil.
  11. Place the chicken on a separate dish and enjoy your dinner.