These low carb avocado chicken bakes use just 3 simple items to make a tasty, cheesy dinner. Soft shredded chicken is topped with creamy avocado and melted cheese, then baked until golden. It’s an easy, no-fuss recipe perfect for weeknights or potlucks that everyone will ask about!
These low carb, 3-ingredient avocado chicken bakes remind me of the yummy dishes my neighbors used to bring to every block party when I was a kid. It’s the kind of easy, cozy recipe that gets eaten up fast, with everyone asking, “Wait, what’s in this?” even though it’s super simple to make.
Soft shredded chicken is piled into small mounds, covered with creamy avocado and a layer of melted cheese, then baked until the edges turn golden and bubbly. It’s great for busy weeknights, potlucks, or any time you want something warm and cozy without needing a long shopping list or lots of steps.
Serve these avocado chicken bakes hot on a plain white plate so the pretty colors stand out. Add a crisp green salad or some sliced cucumbers and cherry tomatoes on the side to keep the meal light and fresh. If you’re cooking for a lot of people, try pairing them with roasted broccoli or green beans, or a plate of raw veggies with ranch dip for the kids.
If carbs aren’t a worry for you, you can put a mound inside a warm tortilla or serve it over rice or roasted potatoes. A squeeze of lime juice or a spoonful of salsa on the side adds a nice fresh, zesty touch for anyone who wants a little extra flavor.
Servings: 4
Ingredients
- 3 cups cooked chicken, pulled into small pieces (about 1 pound)
- 2 medium ripe avocados, diced
- 2 cups grated cheese (cheddar or Colby Jack)
Avocado Chicken Bakes: Directions
- Turn your oven on to heat up to 400°F (200°C). Cover a baking sheet with parchment paper, or rub a little oil or butter inside a large baking dish so the chicken doesn’t stick while it cooks.
- Put the shredded chicken into a mixing bowl. Use your fingers or a fork to gently break apart any big clumps, so the chicken is loose and soft, making it easier to shape into mounds later.
- On your prepared baking sheet or dish, use your hands to shape the chicken into 8 small, tight mounds. Use about ⅓ to ½ cup of chicken for each mound, pressing gently so each one holds together but still looks like a little pile of shredded chicken.
- Sprinkle the diced avocado evenly over the top of each chicken mound. Gently press a few avocado pieces into the chicken so they stay in place and don’t fall off the sides.
- Cover each mound with a generous amount of shredded yellow cheese, making sure the cheese is spread evenly over all of them. The cheese should completely cover the avocado and chicken, so it melts into a gooey, golden topping as it bakes.
- Place the pan in your preheated oven and bake for 10 to 14 minutes. The cheese should be fully melted, bubbly, and slightly golden brown around the edges. The chicken should be hot all the way through, and the avocado should feel warm and soft.
- Take the pan out of the oven and let the chicken bakes rest for 3 to 5 minutes. This short rest helps them firm up a little, so they don’t fall apart when you move them.
- Carefully use a spatula to lift each chicken bake onto a serving plate. Serve them warm while the cheese is still melty and the avocado is soft — they tend to disappear fast, so be ready!