Mojo Chicken Avocado Cups


  • 1 tbsp coconut oil, divided
  • 3 cloves garlic, minced
  • ¼ cup orange juice
  • ¼ cup lemon juice
  • ½ tsp dried oregano leaves
  • ½ lb leftover chopped or shredded chicken
  • ½ small onion, sliced finely
  • 2 avocados, cut in half with pit removed
  • 1 mango, chopped into bite size pieces
  • ¼ cup fresh cilantro leaves, chopped
  • 1 tbsp lime juice
  • Pinch salt


  1. SIMMER: Add ½ tablespoon of the coconut oil to a skillet over low heat and add the garlic. Cook until softened and fragrant, about a minute. Pour the orange & lemon juices into the pan and add the oregano leaves to make the mojo sauce. Turn up the heat enough to bring the juice to a simmer and cook for a few minutes. Pour the mojo from the pan into a jar and set aside for now.
  2. SOFTEN: Add the remaining ½ tablespoon of the coconut oil to the pan over medium heat. Add the leftover shredded chicken and cook until heated through. Add the finely sliced onion and 4 tablespoons of the mojo sauce, tossing to coat. Turn the heat down to a low-medium and cover the pan. Cook until the onions are softened but still a little crispy, about 6 – 8 minutes. Pour over the rest of the mojo sauce, then remove the pan from the heat and set it aside to rest, still covered, while you get the avocados ready.
  3. ASSEMBLE: Cut a thin slice of skin from the rounded end of the avocado halves and discard: this will stop them from rolling around on plates! Divide the Mojo Chicken evenly between avocado halves. In a bowl, toss together the mango, cilantro, lime juice and salt. Spoon the mango over the Mojo Chicken Avocado Cups and serve immediately!