Mexi-Chicken Avocado Cups Recipe

This recipe started off tasting quite dull. Additionally, the hollows in the avocados were too small to fit a decent amount of chicken in. Nevertheless, with some adjustments, I'd give it a 5-star rating. Here's how I improved it: I opted for a large can of chicken, incorporated extra chili powder, and generously sprinkled in cumin, garlic, and sea salt. I then sliced two avocados, placed them flat on plates, and piled the seasoned chicken on top. The result was a delightful lunch for two.

I absolutely adored this recipe! I opted for frozen diced chicken, which I thawed before using. I chopped up the avocado and omitted the cilantro due to not having any on hand. I went with my own homemade chili powder blend that had red pepper flakes in it. Once the chicken was thawed, I cut it into smaller pieces and seasoned it with garlic powder, salt, pepper, and chili powder. I then mixed in the avocado, lime juice, chipotle hot sauce, and sliced black olives. It all came together beautifully and can be enjoyed with tortilla chips or simply on its own.

Here is the rewritten review: I enjoyed making this recipe. Instead of using canned chicken, I decided to grill some myself, which turned out well. I made sure to measure out the same amount of chicken as would come in a can to keep the recipe consistent. However, after mixing all the ingredients in the bowl, I found that the chili powder was a bit lacking in flavor. For those considering trying this recipe, I suggest adding extra chili powder and lime juice for more flavor. The mixture fit perfectly in the avocado and I recommend giving it a try, although it may not be to everyone's taste. I am looking forward to making it again in the future, as it was quick and easy to prepare.

Simple to prepare, I used rotisserie chicken to make these. I made them for my husband and he loved them so much that he asked for more. For the second batch, I added jalapeno and garlic for an extra kick. We devoured them all and I even managed to snap a photo of the last one.

I made a few tweaks to the recipe, like incorporating garlic salt seasoning and serving it with a side of pico de Gallo. I opted for a lime side salad with tomato, onion, and cilantro, and used grilled chicken instead of canned. The dish turned out quite tasty and was ready in no time. While it leans more towards Tex-Mex than traditional Mexican cuisine, I would definitely whip it up again when short on time or craving Tex-Mex flavors.

I made a few changes to the dish, like incorporating garlic salt seasoning and serving it with a side of pico de Gallo salad with fresh tomato, onion, cilantro, and lime. I opted for grilled chicken instead of canned, which turned out quite well. The meal was quick to prepare. It's worth noting that this recipe leans towards Tex-Mex rather than traditional Mexican cuisine. I would definitely whip it up again when I'm short on time or craving Tex-Mex flavors.

I absolutely adore this recipe! It has quickly become one of my favorites for its simplicity and delicious taste!

Delicious and nutritious lunch option! I felt that the suggested quantity of chili powder was a bit lacking. Additionally, it's best enjoyed as leftovers the following day to avoid avocado browning. I would happily prepare this dish again.

I love how easy this recipe is to make! Plus, it tastes absolutely delicious.

Lacked in flavor.