My sister suggested I look over this recipe. Upon watching the video I realized I could make it bulletproof! These chicken bombs are also gluten free, dairy free, and paleo! The combination of bacon, avocado, and chicken makes it irresistibly filling!
Makes 8 chicken bombs.
* 2 ripe avocados
* ½ cup of green onions, finely chopped
* ½ roma tomato, chopped
* 2 Tbsp. cilantro, chopped
* ½ Tbsp. Himalayan sea salt
* 2 Tbsp. freshly squeezed lime juice or apple cider vinegar
* 4 boneless skinless chicken breasts
* Kosher salt
* Freshly ground black pepper
* 8 bacon strips (pastured if possible)
* 1 Tbsp. MCT oil
Fitness Tips – Cooking – If you want to speed this process up, use pre-made guacamole. Cut chicken, stuff, wrap, sear, and bake. Then you’re done!
Directions for Paleo, Bacon, Avocado, Chicken Bombs
Turn oven on to 400 degrees.
Pit your avocado by removing the seed and flesh. Next, combine the avocado, green onions, roma tomatoes, cilantro, salt, and lime juice (or apple cider vinegar). Using a fork, mash and mix the ingredients together until the avocado is a smooth texture. Set aside.
Add salt and pepper to chicken breasts then cut chicken breasts in half – crosswise. In each half, slit the center of the breast to create a little pocket in the meat. Place a large spoonful of your avocado mixture into the meat pocket. Close the pocket by pinching the edges closed.
Wrap the filled chicken breast with your choice of bacon, two strips. All the ends of the bacon should end up on the same side of the chicken.
Heat MCT oil over high heat in a skillet. Place chicken bomb in the hot oil and cook for 2 – 3 minutes on each side. Don’t forget to cook each side of the chicken (not just front and back).
Next back your chicken in the oven for 10 minutes. Remove from heat and serve while warm!
I’m sure you’re all dying to know how many calories these chicken bombs have! I was shocked to see that each serving was only 150 calories!
If you love ’em, you can also try making a double batch!
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