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+ servings

Stuffed Avocado with Chicken and Paleo Ranch

a perfect appetizer dish
Servings 6
Calories 296 kcal


  • 1/2 lb chicken breast or 1 large breast
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2-3 cups of spinach chopped
  • 3 avocados halved and cored
  • 1/2 Tablespoon olive oil
  • 1 Tablespoon coconut oil or olive oil
  • Salt and pepper
  • Parsley or microgreens as garnish

Paleo Ranch

  • 1 large egg at room temperature (very important to be at room temperature)
  • 1 1/2 Tablespoons lemon juice at room temperature
  • 1 cup light olive oil or 1/2 cup olive oil + 1/2 cup avocado oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon salt


  • Preheat the oven to 400 F. Season the chicken with salt, pepper, and 1/2 Tablespoon olive oil. Place in the oven, and cook for 16 minutes. At the end of the 16 minutes, turn the heat to broil and broil for 2 minutes. Remove from oven, and slice into thin strips.
  • While the chicken is cooking, you can chop the vegetables, make the ranch dressing (directions below), and go to the next step- sauté the vegetables.
  • To sauté the vegetables, take your chopped peppers and spinach and place in a skillet on medium heat with 1 Tablespoon olive oil or coconut oil. Season the vegetables with salt and pepper. Sauté for about 7-10 minutes. Remove and place in a bowl.
  • Next step is to assemble the avocados. If your avocados don’t have enough of a “hole” for the toppings, spoon out some of the avocado. Evenly distribute your vegetables in each avocado half. Top with the sliced chicken, and drizzle with the ranch dressing. Garnish with parsley or microgreens for a finished look.

Paleo Ranch

  • Place the 1 egg, lemon juice, salt and ground mustard in a blender or food processor. Pulse a few times until frothy and blended.
  • The key to this step is being patient and slow. Teaspoon by teaspoon start to add the olive oil, while the blender or food processor is on. Keep pouring slowly. It should take 2 to 3 minutes. If you rush this it will not emulsify.
  • Then add the garlic powder, onion powder, dried dill, apple cider vinegar and salt and stir. Store extra in the refrigerator up to 4-5 days.


Calories: 296kcalCarbohydrates: 13gProtein: 12gFat: 24gSaturated Fat: 5gCholesterol: 51mgSodium: 314mgPotassium: 783mgFiber: 8gSugar: 2gVitamin A: 1805IUVitamin C: 76.5mgCalcium: 35mgIron: 1.4mg
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