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Stuffed Chicken Fajita Avocado

These Chicken Fajita Stuffed Avocados are the perfect weeknight dinner for busy life. They are Whole30, Paleo and Keto compliant.

  • Total Time: 15 minutes
  • Yield: 4 Stuffed Avocados 1x


  • 2 large ripe avocados
  • 2 large chicken breast
  • 3 tbsp fajita seasoning
  • 2 cups frozen pepper and onion mix
  • 2 tbsp olive oil

Fajita Seasoning (this makes a big batch so you will have extra)

  • 1 1/4 tsp parsley
  • 1 1/2 tbsp paprika
  • 1/4 cup chili powder
  • 1/2 tsp onion powder
  • 3 tbsp black pepper
  • 2 tbsp sea salt
  • 1 1/4 tbsp ground cumin
  • 1 1/2 tsp garlic powder


  1. Heat the skillet with 2 tbsp of olive oil. Thinly slice the chicken breast into long strips.
  2. Add the chicken to a hot skillet. Allow to brown and then add in the fajita seasoning (2 tbsp) along with the bag of mixed peppers and onions (I use 1 bag of the PicSweet brand from Walmart). Cook until the chicken, peppers and onions are at desired doneness.
  3. Slice 2 avocados down the middle and remove the pit. Place on a plate facing upright.
  4. Stuff each avocado with the chicken and pepper mixture. Sprinkle with fresh cilantro and drizzle with my homemade ranch. (See notes to grab the link to my homemade ranch).
  5. Add all of your seasonings to a jar and mix together with a spoon (This makes a big batch so you will have extra).
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer, Main Dish