Avocado Chicken Bake

This Avocado Chicken Bake is a delightful low-carb Mexican dish that combines tender chicken with creamy avocado and a zesty blend of spices. It's perfect for a quick weeknight dinner, packed with flavor and nutrients, yet easy to prepare.

Ingredients

• Chicken breast - 300 grams
• Avocado - 1 large, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 1 small, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 1 tablespoon
• Shredded cheese (Mexican blend) - 50 grams

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the diced chicken breast, garlic, cumin, paprika, chili powder, salt, pepper, and olive oil. Mix well to coat the chicken evenly.
3. In a separate bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Gently toss to combine and set aside.
4. Spread the seasoned chicken mixture evenly in a baking dish.
5. Top the chicken with the avocado and tomato mixture, spreading it evenly over the top.
6. Sprinkle the shredded cheese over the entire dish.
7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbling and golden.
8. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 120 mg
• Total Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Rich in healthy fats from avocado, promoting heart health.

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