3-Ingredient Brown Sugar and Mustard Chicken Breasts
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 21g||32%|
|Saturated Fat 6g||30%|
|Total Carbs 13g||4%|
|Dietary Fiber 5g||20%|
|Vitamin A 6%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tsp.Olive Oil
3 tbsp.Bottled BBQ Sauce
1/2 cupCheddar Cheese, Shredded
2 slices Crispy Bacon, Crumbled
Slice the avocados in half, lengthwise. Remove the pits and some of the avocado flesh. Brush the flesh of the avocado with olive oil to keep from turning brown. Place the avocados, cut side up, in a small baking dish.
Cook and shred the chicken. In a small bowl, combine the shredded chicken and BBQ sauce. Mix well to combine. Stuff the chicken mixture into the 4 avocado halves.
Top the avocado boats with the shredded Cheddar. Bake in a preheated 400°F oven for 8 to 12 minutes until the chicken is heated through and the cheese is bubbly.
Remove the avocado boats from the oven. Top with coleslaw and a crumble of crispy bacon. Serve warm.
BBQ Chicken Avocado BoatsAdd Your Comment