Guacamole Stuffed Chicken Nuggets



  • 1 pound ground chicken
  • 1 semi-ripe or ripe avocado, peeled, pit removed, chopped into half inch cubes
  • 1 packed cup of chopped fresh cilantro
  • 1 to 1.5 TB frsehly minced or pressed garlic (about 3-4 large cloves)
  • 1 tsp unrefined finely ground salt
  • fat of choice for frying (lard, ghee, tallow, coconut oil, etc.)
  • optional: lime slices to garnish


  1. Preheat a large frying pan over medium heat with a few TB of your fat of choice.
  2. Add all ingredients except optional lime garnish to a large bowl and mix using your hands until uniformly combined, being careful not to crush the avocado pieces.
  3. Cook the nuggets in batches so as not to overcrowd the pan. When oil is heated and shimmering, use a spoon to portion the meat mixture into desired nugget size. Flatten with the spoon.
  4. Cook until internal temp of the nugget reaches 165F. On my stovetop, this took about 5 minutes per side, for 10 min total. I do recommend spot-testing them with a thermometer because I found myself surprised with a few that were well-browned and looked done but were not cooked through on the inside.
  5. Place on a paper towel-lined plate. Add additional fat as needed to the frying pan for the additional batch(es).
  6. To reheat, warm in the oven for about 10 min at 350F

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins. per batch

Total time: 20 mins.

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