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Bacon Guacamole Chicken Bombs

Under 30 minutes


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

  • Calories 413
  • Fat 25g
  • Carbs 6g
  • Fiber 3g
  • Sugar 1g
  • Protein 38g

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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Bacon Guacamole Chicken Bombs