Avocado stuffed Chicken

Serves 2.

Now this meal looks and tastes fancy but it is actually very straightforward. It does take about 45 minutes but there is a lot of variation, not just stirring a pan for half an hour!


  • 2 chicken breasts, butterflied follow steps 1 and 2 on this guide to butterfly
  • salt and pepper to taste
  • 2 avocados
  • 1 tomato
  • 250g streaky bacon (you may need more if your breasts are large)
  • 150g couscous
  • 1/2 bag mixed vegetables (Watties mixed vegetables/antioxidant mix)
  • 1 tbsp butter/ cooking oil
  • 1 tbsp cumin

You will need: 

  • medium frying pan  and spatula
  • Sharp knife and chopping board
  • 2 bowls and 2 spoons
  • mixing bowl and fork
  • cover plate
  • sink with warm, soapy water for washing hands after handling raw meat

Method: (prep time 15 mins. Cook time 30)

  • Preheat oven fan bake to 200 degrees.
  • Dice tomato and set aside.
  • Slice avocado in half, twist to open, spoon flesh into a bowl and mash.
  • Once smooth, add tomato, salt and pepper and stir well. (Simple guacamole!)
  • Next, butterfly your chicken, open out and spoon your guacamole onto each piece.
  • Using a different spoon (to avoid contamination), spread guacamole evenly.
  • Gently roll the chicken up and wrap strips of bacon around each roll.
    – Wrap across the chicken, so the bacon wraps where you could see the roll/guacamole.
    Gently pick up the chicken to wrap the bacon underneath. This gets easier. 
  • Place in the oven for 25-30 mins.
  • While the chicken cooks, boil kettle and melt butter, salt and pepper in frying pan.
  • Pour couscous and boiled water into a bowl, stir through 2tsp cumin, cover. (8 mins)
  • Add veges to frying pan on medium heat and stir until golden brown. (10-15 mins)
  • Flake up couscous and add to mixing bowl with cooked veges. Stir through and cover.
  • Wash up while you wait for the chicken.
  • Once chicken has cooked, take out of oven and let rest while you serve couscous.
  • Place chicken on top of couscous on each plate.

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