• 200g chicken breast (raw weight)
  • 50g Avocado
  • 3 cherrie tomato's
  • 20ml lemon juice
  • 1/2 tbs reduced salt taco seasoning
  • 20g lactose free high protein cheese


  1. Preheat oven to 180 degrees celsius. (I used an air fryer)
  2. Cut a chicken breast horizontally but not completely through to the other side
  3. Rub salt reduced mexican spice on the top, bottom, and middle of the chicken breast
  4. Mash avocado & add lemon juice, tomato, salt and pepper then mix through.
  5. Fill the chicken breast with avocado mixture & put the cheese in the middle.
  6. Fold the top of the chicken breast over & cook for 20 minutes or until fully cooked.

Serves: 1
Calories: 300*
Macros per serve: 50P / 13F / 3F

*(depending on size of chicken breast)

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