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A close up of a plate of food with broccoli, with Chicken and Guacamole

Guacamole Chicken Melt

Guacamole chicken with strips of crispy bacon and loads of melty cheese. This low carb chicken recipe is sure to be a hit! Packed with flavor and really simple to throw together!

chicken melt on a wooden cutting board

Is anyone else out there totally obsessed with guacamole? 

It’s basically the perfect low carb food, if you ask me. 

Avocados are low in carbs, pack in some healthy fats, and they really manage to fill you up and stick with you. I regularly eat an avocado for breakfast and I love it!

For dinner the other night, I whipped up some guacamole, spread it over some chicken breasts, topped it off with some strips of bacon, and finished it off with cheese.

My family went NUTS for this recipe! I think yours will too!

chicken searing in a cast iron skillet melting cheese

For the sauteed chicken breasts: 

To start, season both sides of the chicken breasts with paprika, cumin, and garlic salt. I like to really coat the chicken with these spices to add tons of flavor!

Heat some avocado oil in a heavy bottomed skillet, such as cast iron, and then add your seasoned chicken.

seared chicken in cast iron skillet

Cook on each side for about 6 minutes or until the chicken is cooked through.

While the chicken is cooking, work on your guacamole.

How to make guacamole: 

guacamole in glass bowl

Cut open two ripe avocados and scoop the flesh into a small bowl.

Add in some diced red onion, minced cilantro, cumin, salt, and lime juice.

This guacamole recipe is so simple, but it’s our favorite! 

Mash all of the mixture together with a fork. We like our guacamole to be just a bit chunky, but you can make it as chunky or as smooth as you prefer.

Assemble your guacamole chicken: 

Once the chicken is cooked through, spoon the guacamole evenly over each chicken breast.

Top with some crispy fried bacon.

chicken frying in a cast iron skillet topped with guacamole and bacon

Finish it off with some grated pepper jack cheese. You could use any cheese you like here, but we really love the kick from the pepper jack. 

Place your lid over the pan and let the cheese melt. 

If you work quickly, the pan should still be hot enough to melt the cheese. If not, turn the heat on for 1 minute with the lid on to melt the cheese.

That’s it!

Your guacamole chicken is done!

chicken frying in a cast iron skillet

More low carb Mexican recipes to try: 

Low Carb Taco Casserole:  This ground beef casserole has been a favorite of mine for years!

Low Carb Taco Soup: We love this soup and you can make it in the Instant Pot!

Crockpot Chicken Fajitas: Slow cooker recipes are always a hit in our house.

Mexican Lasagna: This twist on lasagna looks amazing!

Chicken topped with melted cheese, bacon, and guacamole

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A close up of a plate of food with broccoli, with Chicken and Guacamole

Guacamole Chicken Melt

Seared chicken topped off with guacamole, bacon, and pepper jack cheese!

Yield 4 servings
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

For the chicken:

For the avocado:

  • 2 avocado
  • 2 tablespoons minced red onion
  • 2 tablespoons minced cilantro
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 tablespoon lime juice

For assembling:

  • 4 slices bacon, fried crisp
  • ½ cup grated Pepper jack cheese

Instructions

  1. Add the oil to a large heavy bottomed skillet, such as cast iron, and heat over medium heat.
  2. Season the chicken with cumin, paprika, and garlic salt on all sides.
  3. Add the chicken to the pan and cook for 6 minutes per side or until the chicken is cooked through. Turn off the heat, but leave the chicken in the pan.
  4. While the chicken is cooking, prepare the guacamole. Add the avocado, red onion, cilantro, cumin, salt, and lime juice to a small bowl and mash together with a fork until the guacamole is as smooth as you'd like.
  5. Spoon the guacamole evenly over each chicken breast.
  6. Break the bacon pieces in half and lay 2 halves on each chicken breast. Sprinkle with the cheese.
  7. Cover the pan with a lid and let set for 2 minutes to melt the cheese.
  8. Serve hot.

Notes

Use store bought prepared guacamole to make this recipe even easier!

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Nutrition Information:

Yield: 4 Serving Size: 1 chicken breast
Amount Per Serving: Calories: 501Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 127mgSodium: 1344mgCarbohydrates: 11gNet Carbohydrates: 6gFiber: 5gSugar: 1gProtein: 47g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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34 thoughts on “Guacamole Chicken Melt”

  1. Does this keep well once made? I know guac is hard to keep from browning, wondering if this would be a good recipe for meal prepping?

    1. Karly Campbell

      Hi Trish! The guac probably won’t keep great on this one. I would cook the chicken, cheese, and bacon, and skip the guac when meal prepping. Package it with one of those 100 calorie containers of guac and spread that on before eating. ๐Ÿ™‚

  2. Karly,
    Don’t really like the taste of quac, what can I add to cut the taste of the quac? Lemon or Lime? It leaves a heavy oily taste in my mouth, kinda like Mc D’s french fries, which I can’t eat any longer. Guess that is the avocado oil I am tasting or feeling in my mouth after I eat it. Keep trying to learn to eat it because its good for you!! Thanks for your help. Will try any and all suggestions.
    Lan

    1. Karly Campbell

      Hi Lan! I’m not really sure what would cut the taste, since it’s the prominent flavor in this dish. You could use less or you could just skip it altogether. Avocado is good for you, but if you don’t like it you can certainly find other healthy foods to try. ๐Ÿ™‚

  3. Hi Ken
    I am on Low Sodium also. In recipes that call for salt, I use garlic powder and/or onion powder and fresh ground peppe. I add fresh garlic to all my recipes. The fresh ground pepper helps the taste you don’t notice the salt missing. They are part of what I call house seasoning along with a couple others. My Dad had a massive heart attack at 40, then another one about 2 years later. Mom stopped using salt and used the powders instead and quiet a bit of pepper. Hope this helps!

    I was going to ask Karly the same thing about the sodium, of course bacon also adds sodium will probably cut that down to 1.2 slice per chicken breast. Lan

  4. Ken O'Banion

    This recipe appeared on my Facebook news feed and, since I love guacamole (my recipe calls for minced garlic and diced Roma tomatoes) and chicken, I’ve decided to try it. I do have a question, though.

    I am on a low-sodium diet (heart issues; long story, not pretty). The nutrition info says the dish has 1344mg of sodium per serving. That’s a lot! Where is all that sodium coming from!? And what, if anything, can I do to lower it?

    1. Karly Campbell

      Hi Ken!

      The sodium is coming from the teaspoon of garlic salt and the teaspoon of salt. Reduce those and you should be good. ๐Ÿ™‚

  5. Hello! In your nutrition info about what size are your pieces of chicken? Iโ€™m sorry if I missed that somewhere.

  6. Roseavilla Young

    Thank you for the recipe, I’m gonna cook this tomorrow. Question: What side(s) would go good with this?

  7. Mary Alice Messenger

    Made this last night and will be making it for a long time to come. I didn’t have chicken breasts so I used the boneless, skinless chicken thighs that I had in the fridge. FABULOUS. My husband is a diabetic. After he ate this his blood sugars only went up 5 points. No insulin needed. Thank you so much for sharing your talents with us.

  8. Your recipes are amazing! Somehow I stumbled on your website and this has become my bible to loosing weight and enjoying my meals! Thank you so much!

  9. Made this last night and it was absolutely delicious! Only thing I did different was turkey bacon instead of regular bacon. My very picky 7 yr old couldn’t get enough. Thank you for the recipe!

  10. Hi Karly,

    Thanks for the recipe, it looks yummy. I do have a question, I have been trying to up my potassium naturally and avacado is supposed to have a significant amount. I don’t use a food app yet to track nutrition. What app are you using to get nutritional information if you don’t mind?

    Thanks again for this delicious sounding recipe, I plan to try it soon.

    1. Karly Campbell

      I like the Carb Manager app quite a bit for tracking. For calculating the recipes, my recipe card plugin on the site does it automatically for me. ๐Ÿ™‚

  11. Maggie Martin

    Nope, haven’t made yet but guess what we are having for dinner ?? !!

    Sounds yummy .

    Maggie

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