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!
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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!
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.
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:
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.
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!
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!
Guacamole Chicken Melt
Ingredients
For the chicken:
- 4 chicken breasts about 5 ounces each
- 1 tablespoon avocado oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic salt
For the guacamole:
- 2 medium 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 shredded Pepper jack cheese
Instructions
- Add the oil to a large heavy bottomed skillet, such as cast iron, and heat over medium heat.
- Season the chicken with cumin, paprika, and garlic salt on all sides.
- 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.
- 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.
- Spoon the guacamole evenly over each chicken breast.
- Break the bacon pieces in half and lay 2 halves on each chicken breast. Sprinkle with the cheese.
- Cover the pan with a lid and let set for 2 minutes to melt the cheese.
- Serve hot.
Billie says
I made this today and it was delicious. It will go in my cookbook to make again. I used boneless skinless chicken thighs instead of breast because I don’t like the dryness of chicken breast. I will make guacamole using this recipe from now on. 5 stars for sure.
Karly Campbell says
So glad you enjoyed it, Billie! Thanks for the review!
CHERYL MCGOWAN says
Could the chicken be baked instead ?
Karly Campbell says
I’m sure it could be! 🙂
Trish says
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?
Karly Campbell says
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. 🙂
Sharon says
Hi Karly,
How many carbs are in this chicken dish? It sounds delicious! Thank you!
Karly Campbell says
Hi Sharon! The full nutrition info is at the bottom of the recipe card.
Rose Mariucci says
Are they bone in or boneless breasta?
Karly Campbell says
They’re boneless.
Lan says
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
Karly Campbell says
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. 🙂
Lan says
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
Ken O'Banion says
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?
Karly Campbell says
Hi Ken!
The sodium is coming from the teaspoon of garlic salt and the teaspoon of salt. Reduce those and you should be good. 🙂
Dawn says
Hello! In your nutrition info about what size are your pieces of chicken? I’m sorry if I missed that somewhere.
Karly Campbell says
They’re somewhere between 6-8 ounces.
Roseavilla Young says
Thank you for the recipe, I’m gonna cook this tomorrow. Question: What side(s) would go good with this?
Karly Campbell says
My cilantro lime cauliflower rice goes great with this one. Some steamed veggies or a side salad would be great too.
Mary Alice Messenger says
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.
Karly Campbell says
So glad it was a hit! 🙂
Mary Pat says
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!
Karly Campbell says
Oh goodness, thank you Mary! So glad you’re enjoying the recipes!
Sonia says
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!
Karly Campbell says
So glad it was a hit!
Paula says
I sooooo want this in my belly now. Have to make it. Thanks for sharing
Chalene Graham says
I am making this tonight with long grain rice and a veggie.
Tempe says
Can I freeze it?
Debbie says
Thanks. I appreciate the info.
Corinne says
What do you serve as a side?
karen says
following
Roxana Lopez says
OMGosh! Saving and sharing. This looks fantastic!!
Debbie says
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.
Karly Campbell says
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. 🙂
Maggie Martin says
Nope, haven’t made yet but guess what we are having for dinner ?? !!
Sounds yummy .
Maggie
Karly Campbell says
Enjoy!! 🙂