Baked Avocado with Chicken - Chorizo

Make sure that the chicken breasts are properly rinsed under cold water and that the unwanted parts are removed.

Cut chicken breasts into ¼ thick strips (or any other desired shape) with a sharp knife.

½ LB of chorizo
Chicken breast (prepared in the previous step)
¼ TSP of ground pepper
¼ TSP of salt

Use a wooden spoon to separate the chorizo and meat while stir frying.

Then stir fry with occasional stirring until it is fully cooked (about 4 – 5 minutes). *

Remove the pit of the 4 avocados by cutting around the avocado from the bottom to the top and back to create a circle around (during cutting make sure that knife is touching the pit).

Then twist both halves into two separate halves. The pit will stay in one of the halves – simply remove it with a teaspoon. Do not peel the avocado for this recipe.

Place all 8 halves of avocados on a baking sheet.

Salt and pepper the tops.

Evenly sprinkle about 1 cup of shredded mozzarella (the total amount for all 8 halves, adjust if needed).

Then evenly distribute chicken-chorizo bites from step 1 on the top of all 8 halves.

Bake in a preheated oven for about 2- 3 minutes – just enough to let the cheese slightly melt and the avocados get pleasantly warm.

Place the 2 halves of the avocados on each plate and add about 1 TBSP of sour cream on the top of each half. Sprinkle with chives, salt, and pepper.