Paleo Mexican Chicken & Avocado Bowl

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

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Ingredients

• 4 pieces (about 1 lb) boneless, skinless chicken breasts
• 2 large avocados
• 1 large red bell pepper
• 2 medium zucchini
• 3 tbsp olive oil
• 1 lime
• 1 tsp cumin powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• to taste salt
• to taste black pepper

Method

1. Marinate chicken breasts with 1 tablespoon olive oil, cumin, paprika, garlic powder, salt, and pepper. Let sit for at least 10 minutes.
2. While marinating, dice the red bell pepper and zucchini.
3. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the chicken breasts until golden and cooked through, about 6-7 minutes per side. Remove and rest.
4. In the same skillet, sauté bell pepper and zucchini until tender, about 7-8 minutes.
5. Slice the cooked chicken into strips. Dice avocados and squeeze fresh lime juice over them.
6. Assemble bowls by dividing sautéed vegetables, sliced chicken, and avocado among four bowls. Squeeze extra lime juice over each and serve.
7. Optional: garnish with additional lime wedges or fresh herbs if available.

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

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