Baked Avocado Chicken and Vegetables

  • 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 Extra virgin olive oil – drizzle


Calories 351
Total Fat 12g
Carbohydrates 40g
Fiber 11g
Protein 29g


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

Massachusetts web design company