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Bacon Guacamole Chicken Bombs
12 Tasty Bombs
for 8 chicken bombs
2 ripe avocados
½ white onion, finely chopped
½ tomato, chopped
2 tablespoons chopped fresh cilantro
½ tablespoon kosher salt, plus more to taste
2 tablespoons fresh lime juice
4 boneless, skinless chicken breasts
black pepper, to taste
8 strips bacon
1 tablespoon canola oil
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Estimated values based on one serving size.
Preheat the oven to 400°F (200°C).
Using a knife, cut around the pit of each avocado, separating the halves from each other. Remove the pits and use a spoon to scoop out the flesh.
In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.
Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
Cut a slit in the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges closed.
Wrap each chicken breast with 2 strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.
Heat oil in a large pan over high heat. Sear the bacon-wrapped chicken for 2-3 minutes on each side. Remember to sear the sides of the chicken as well.
Transfer the chicken to a baking dish and bake for 10 minutes, or until cooked through and the internal temperature reaches 165°F (75°C). Serve immediately.