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90% would make again

Bacon Guacamole Chicken 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

Nutrition Info

Powered by
    Calories 397
    Fat 24g
    Carbs 6g
    Fiber 2g
    Sugar 1g
    Protein 37g

Estimated values based on one serving size.


  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Season the chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Enjoy!

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