Ingredients
2 cups cooked, shredded chicken (grilled or baked)
4 large cucumbers, sliced into rounds (about 48 pieces)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Juice of 1 lime
1 cup plain Greek yogurt
1/4 cup chopped fresh cilantro
1/2 avocado, sliced or diced
1/4 cup diced red onion (optional)
1 tablespoon olive oil
Salt to taste
1 lime (for garnish)
Instructions
Preheat oven to 375°F (190°C) or heat a skillet for stovetop cooking.
In a bowl, mix cooked chicken with cumin, chili powder, paprika, lime juice, and salt.
Using a mix of olive oil and a non-stick skillet, gently warm the chicken mixture (5 minutes total) or bake for 10 minutes to enhance flavors.
Spoon 1-2 tablespoons of chicken mixture onto each cucumber slice.
Top with Greek yogurt, cilantro, avocado, and optional red onion.
Arrange on a serving tray with lime wedges for garnish.
Notes
Use leftover rotisserie chicken to save time.
Store assembled bites refrigerated for up to 24 hours (add avocado just before serving).
For extra crunch, use English cucumbers sliced to 1/4″ thickness.
Adjust spice level by adding fresh jalapeño or chili flakes.
Meal-prep friendly: stack cucumber rounds in an airtight container with chicken filling and toppings in separate compartments.
- Prep Time: 20
- Cook Time: 10
- Category: Breakfast & Snacks
- Method: Skillet or Baking
- Cuisine: Mexican-inspired
- Diet: Low Carb, Paleo, Gluten-Free, Halal
Nutrition
- Serving Size: 12 bites
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 40mg