Mexican Chicken & Avocado Salad Bowl

Mexican · 35 min · Chicken · gluten-free, dairy-free, low-carb, high-protein, paleo

Shop ingredients

Ingredients

• 4 pieces (about 1 pound) boneless chicken breasts
• 2 large avocados
• 1 cup cherry tomatoes
• 1 small red onion
• 1/4 cup chopped cilantro
• 2 lime
• 2 tablespoons olive oil
• each 1 teaspoon spices (cumin, chili powder, garlic powder, paprika)
• to taste salt & pepper

Method

1. Season chicken breasts with cumin, chili powder, garlic powder, paprika, salt, and pepper.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side. Let rest, then slice thinly.
3. While chicken cooks, dice avocados, halve cherry tomatoes, and finely chop red onion and cilantro.
4. In a large bowl, combine chopped avocados, cherry tomatoes, red onion, and cilantro. Squeeze lime juice over the mixture and gently toss to combine.
5. Arrange cooked chicken slices over the avocado and vegetable mixture in bowls.
6. Drizzle with remaining olive oil and additional lime juice if desired.
7. Serve immediately for a fresh, hearty, paleo-friendly lunch.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook