Bacon Guacamole Chicken Bombs

Bacon wrapped chicken breast on green salad on a blue plate, glass of water and knife and fork
Chicken, bacon, avocado and brie, is there a better combo? Featuring pesto guacamole. These bombs are easy to whip up for a fast but tasty dinner option.

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch
Servings 2 people


To serve

  • Micro herbs
  • Pea tendrils
  • Spring onion
  • Favourite fresh salad ingredients


  • Preheat the oven to 200°C fan bake. Line a deep dish baking tray with baking paper.
  • Mash avocado with basil pesto in a small bowl. Stir through herbs until just combined. Set aside.
  • Butterfly-cut the chicken breast fillets. Place one hand on top of chicken to keep it steady. Insert a sharp knife to slice into one side of the breast, starting at the thicker end. Be careful not to cut all the way through to the other side.
  • Open up the butterfly, spoon half the avocado mixture and 2 slices of cheese onto one side and fold to close.
  • Wrap the streaky bacon around the chicken to enclose the filling.
  • Place onto the baking tray. Spray with a little oil. Bake for 30 –35 minutes. Until bacon is golden brown.
  • Serve with your favourite salad.
Keyword gluten free
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