# @usanainc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C6bZxKEKTxP
- **Gondola URL:** https://gondola.cc/posts/17024468-usanainc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/25bae23886.jpg
- **Posted:** 2024-05-01T13:51:18.000+00:00
- **Account Owner:** USANA, Inc. (@USANAinc) — https://gondola.cc/USANAinc

## Caption

Celebrate Cinco de Mayo this week with a delicious and nutritious feast!

Southwest Stuffed Avocados
1.5 pounds (675 g) boneless skinless chicken breasts 
¾ cup (200 g) zesty Italian dressing 
2 teaspoons (10.6 g) minced garlic 
½ tablespoon (3 g) ground cumin 
½ tablespoon (3 g) chili powder 
3 tablespoons (42 g) dry ranch dressing mix 
½ cup (114 g) water 
1 15 oz can (425 g) black beans, rinsed 
1 15 oz can (425 g) fire roasted tomatoes 
1 4 oz can (113 g) chilis (desired spice level) 
6 large avocados (firmer work best) 
Cojita cheese (crumbled) 

Instructions
Add chicken to a crockpot. 
Combine Italian dressing, chili powder, cumin, ranch dressing, and water in a small bowl. 
Pour over chicken and cook on low for 5-6 hours (or high for 3-4 hours). 
Remove chicken from crockpot and shred. 
Add chicken back to the crockpot. 
Add black beans, tomatoes, and chilis to the crockpot. 
Stir to mix well. 
Heat until desired temperature (~30 minutes on low). 
Cut avocados in half lengthwise. 
Remove pit. 
Scoop out some flesh from each avocado half to make more room for the stuffing. (Pro tip – use the removed avocado flesh to make your favorite guacamole!) 
Stuff each avocado half with the southwest chicken mix. 
Sprinkle crumbled cojita cheese on top if desired. 

Agua Fresca
6 large strawberries 
10 fresh basil leaves 
1 lime 
1 teaspoon (4 g) ginger paste 
1 tablespoon (15 g) monk fruit sweetener 
¼ cup (84 g) honey 
2 cups (456 g) of water 
Ice for serving 

Instructions
Add strawberries, basil, ginger, monk fruit, honey and water to a blender. 
Cut the lime in half and squeeze the juice into the blender. 
Blend until smooth. 
Pour through a fine mesh strainer into a pitcher to remove the pulp. 
Add additional water to desired flavor. 
Store in the refrigerator overnight. 
Serve over ice. 
Garnish with a basil leaf and strawberry slice if desired.

Shelli Baxter, USANA's Executive Director of Global Nutrition Programs, is behind our USANA Kitchen series! She's a Certified Nutritionist and holds a Masters Degree in Human Nutrition and Functional Medicine. Follow along for more healthy recipes and nutritional knowledge! #USANAKitchen #LiveUSANA #USANAactive

## Stats

- **Views:** 367
- **Likes:** 110
- **Shares:** 0
- **Comments:** 9

## Tags

usanaactive, liveusana, usanakitchen

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