Guacamole Stuffed Chicken Nuggets

  • Serving Size3 - 4


    • 1 lb ground chicken
    • 1- 2 semi-ripe or ripe avocado, peeled, pit removed, chopped into half inch cubes
    • 1 packed cup of chopped fresh cilantro
    • 1 to 1.5 T freshly minced or pressed garlic (about 3-4 large cloves)
    • 1 tsp salt
    • Approved cooking oil
    • Optional: lime slices to garnish



    Preheat a large frying pan over medium heat with a 2 T of approved oil.


    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 165 F. About 5 minutes per side, for 10 min total. Try spot testing them with a thermometer because you may find a few that are well-browned and looked done but are not cooked through on the inside.


    Place on a paper towel-lined plate. Add additional approved cooking oil as needed to the frying pan for the additional batch(es).


    To reheat, warm in the oven for about 10 min at 350 F

    Recipe adapted from:

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