What do you do when you've got too many avocados, ground chicken about to expire, and more cilantro than you know what to do with?
Guacamole-stuffed chicken nuggets!!
Well, ok, it's the ingredients of guacamole stuffed inside, not actual prepared guacamole, making these SO incredibly fast and easy to prepare. When you bite into these nuggets of joy, you will have a big hit of guacamole flavor in a moist, tender nugget. NO dipping sauce needed! There is just so much flavor packed inside you will gobble them up on their own.
This recipe is going to be a new staple for us - it was so easy to whip up and my husband and I were fighting over the last nuggets. I recommend making a double batch, you will love them that much!
I have not tried it but I am sure these will cook up nicely in the oven, too, if you prefer. I would portion the meat mix into a mini muffin tin and bake - I'd probably check them at around 10-15 mins @ 400F. I will report back if I have a chance to try this method to let you know for sure. In the meantime, frying them up in a pan leads to PERFECTION :-)
Another idea is to form larger patties and serve them as burgers. I bet they would be delicious!
Guacamole Stuffed Chicken Nuggets
These chicken nuggets are AIP, Paleo, Whole30, 21DSD compliant and SO GOOD! With just 5 ingredients they are a breeze to prepare and are so juicy and flavorful they don't need any dipping sauce! YUM!
- 1 pound ground chicken
- 1 semi-ripe or ripe avocado, peeled, pit removed, chopped into half inch cubes
- 1 packed cup of chopped fresh cilantro
- 1 to 1.5 TB frsehly minced or pressed garlic (about 3-4 large cloves)
- 1 tsp unrefined finely ground salt
- fat of choice for frying (lard, ghee, tallow, coconut oil, etc.)
- optional: lime slices to garnish
- Preheat a large frying pan over medium heat with a few TB of your fat of choice.
- Add all ingredients except optional lime garnish to a large bowl and mix using your hands until uniformly combined, being careful not to crush the avocado pieces.
- Cook the nuggets in batches so as not to overcrowd the pan. When oil is heated and shimmering, use a spoon to portion the meat mixture into desired nugget size. Flatten with the spoon.
- Cook until internal temp of the nugget reaches 165F. On my stovetop, this took about 5 minutes per side, for 10 min total. I do recommend spot-testing them with a thermometer because I found myself surprised with a few that were well-browned and looked done but were not cooked through on the inside.
- Place on a paper towel-lined plate. Add additional fat as needed to the frying pan for the additional batch(es).
- To reheat, warm in the oven for about 10 min at 350F
Cook time: 00 hrs. 10 mins. per batch
Total time: 20 mins.
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