Baked Avocado Chicken and Vegetables
Ingredients
- 4 boneless, skinless chicken breasts
- 4 Tbsp avocado
- ½ cup light cream cheese
- 3 tsp olive oil
- 2 medium zucchinis, sliced
- 2 medium carrots, sliced
- 4 cups green beans
- 3 cups tomato sauce
Directions
- Mash up the avocado, then mix it with the cream cheese.
- Slice the chicken to make a pocket. Put the cream cheese/avocado mixture into each chicken pocket and seal with toothpicks.
- Put chicken in a baking tray and drizzle the olive oil over it.
- Bake for 30 minutes at 375° F.
- Sauté vegetables until tender, add tomato sauce and heat through. Serve with the chicken.
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