Mexican Chicken with Guacamole and Cheese Sauce
Mexican Chicken with Guacamole and Cheese Sauce is a medium Mexican recipe that serves 4. 550 calories per serving. Recipe by Lynoucha's Kitchen on YouTube.
Prep: 3 hrs 27 min | Cook: 36 min | Total: 4 hrs 18 min
Cost: $14.80 total, $3.70 per serving
Ingredients
- 600 g Chicken breasts (cut in half or left whole according to preference)
- 3 c. à soupe Olive oil (2 for the marinade, 1 for the guacamole)
- 2 c. à café Mexican spice blend (cumin, paprika, chili powder, oregano)
- 2 c. à soupe Salty soy sauce
- 2 Avocados (ripe)
- 1 c. à soupe Lemon juice (or lime juice for more authenticity)
- 1 Tomato (seeded and diced)
- 1 Fresh chili (jalapeño) (optional, finely chopped)
- 2 tiges Green onions (sliced into rounds, reserved for garnish)
- au goût Salt
- au goût Black pepper
- 200 ml Heavy cream
- 100 g Grated cheese (cheddar, mozzarella or Mexican blend)
- 200 g Cherry tomatoes (halved)
- 1 Additional jalapeños (sliced for garnish)
- 1 c. à soupe Fresh cilantro (chopped, for garnish)
Instructions
Chicken Marinade
In a bowl, combine 2 tbsp olive oil, the Mexican spice blend, soy sauce and a pinch of salt. Add the chicken breasts, coat them thoroughly, cover and refrigerate for at least 3 hours.
Time: PT3H10M
Preheat the oven
Preheat the oven to 200 °C.
Time: PT10M
Temperature: 200°C
Cooking the chicken
Place the marinated chicken breasts on a baking sheet lined with parchment paper. Bake for 30 minutes until the chicken is golden and reaches an internal temperature of 75 °C.
Time: PT30M
Temperature: 200°C
Prepare the guacamole
Mash the avocados in a bowl with lemon juice, diced tomato, chopped chili, green onions, salt, pepper and 1 tbsp olive oil. Mix until a slightly chunky consistency is achieved.
Time: PT10M
Cheese sauce
In a saucepan, heat the heavy cream over medium heat. Add the grated cheese, salt and pepper. Stir constantly for 5‑6 minutes until the sauce is smooth and slightly thickened.
Time: PT8M
Slice the chicken
Remove the chicken from the oven, let rest for 5 minutes, then cut into thick slices.
Time: PT5M
Plating
On a serving platter, arrange the chicken slices, drizzle with cheese sauce, add dollops of guacamole, sprinkle with cherry tomatoes, jalapeños, green onions and cilantro. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 35 g
- Carbohydrates
- 20 g
- Fat
- 30 g
- Fiber
- 5 g
Dietary info: gluten‑free, high‑protein, low-carb, high-protein, high-fiber
Allergens: milk, soy
Ingredient Substitutions
- Instead of Chicken breasts: turkey, veal escalope
- Instead of Olive oil: rapeseed oil, sunflower oil
- Instead of Mexican spice blend: taco seasoning, Cajun spices
- Instead of Salty soy sauce: tamari, Worcestershire sauce
- Instead of Avocados: canned avocado puree
- Instead of Lemon juice: apple cider vinegar
- Instead of Tomato: fresh salsa
- Instead of Fresh chili (jalapeño): Cayenne pepper, chipotle pepper
- Instead of Green onions: shallots
- Instead of Heavy cream: whole milk + butter
- Instead of Grated cheese: raclette cheese, hard cheese
- Instead of Cherry tomatoes: radishes
- Instead of Additional jalapeños: red pepper
- Instead of Fresh cilantro: flat-leaf parsley
Equipment Needed
- Marinating bowl
- Baking sheet
- Oven
- Saucepan
- Whisk
- Chef's knife
- Cutting board
- Potato masher or fork
- Serving platter
Critical Steps — Do Not Skip
- Marinate the chicken for at least 3 hours
- Cook the chicken at 200 °C until internal temperature reaches 75 °C
- Emulsify the cheese sauce without overheating
Chef Tips from the Video
- Replace the lemon with lime juice for a more authentic Mexican flavor.
- Add an extra pinch of cumin to the cheese sauce to boost the spicy profile.
- Lightly sprinkle smoked paprika over the chicken before serving for a touch of color.
Troubleshooting
The chicken is dry
Check the internal temperature (75 °C). If the chicken exceeds it, reduce cooking time or cover the sheet with aluminum foil halfway through.
The guacamole turns brown
Add an extra drizzle of lemon juice and cover immediately with plastic wrap touching the guacamole.
The cheese sauce separates
Lower the heat, stir constantly and add a bit of cold cream to re‑emulsify.
Storage
Refrigerator: Store the cooked chicken, guacamole and sauce separately in airtight containers, up to 2 days.
Freezer: Cooked chicken can be frozen for 1 month, but the cheese sauce and guacamole lose texture.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the marinade the day before and keep the chicken in the refrigerator overnight.
- Guacamole can be prepared 2 hours ahead, cover with plastic wrap directly on the surface to limit oxidation.
- Reheat the cheese sauce gently over low heat before serving.
Last updated: August 20, 2026
