Avocados make the perfect snack bowls. Therefore, stuffing them full of bruschetta chicken was once one of the best choices we’ve got ever made. You don’t need to take off the skin totally — we simply think it is notable exceptionally that way. Plus, it make it’s easier to attack with a fork and knife.
3 avocados, halved and pits removed
1/2 Juice of 1/2 lemon
2 c. cooked and shredded chicken
2 large tomatoes, diced
1/4 red onion, finely chopped
1 tbsp. extra-virgin olive oil
1/4 tsp. red pepper flakes
Freshly ground black pepper
Balsamic glaze, for garnish
Thinly sliced basil, for garnish
- Remove skin from avocados then squeeze lemon juice all over to prevent browning.
- In a large bowl mix together chicken, tomatoes, red onion, oil, and red pepper flakes and season with salt and pepper
- Spoon mixture into avocados then drizzle with balsamic glaze and garnish with basil to serve.