Creamy Avocado Chicken Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Chicken · gluten-free, low-carb, high-protein
445 cal
35g protein
20g carbs
25g fat
per serving · estimated
Ingredients
- 4 pieces (about 1 pound) boneless, skinless chicken breasts
- 1 ripe avocados
- 1/2 cup cherry tomatoes
- 2 cups mixed greens
- 1 lime
- 1 tbsp olive oil
- 1 garlic clove
- to taste salt and pepper
- 1/4 cup Greek yogurt
Method (tap to check — screen stays awake)
- Season the chicken breasts with salt, pepper, and minced garlic. Grill or pan-sear over medium heat until cooked through, about 6-7 minutes per side. Let rest, then slice thinly.
- While chicken cooks, halve and pit the avocados. In a bowl, mash the avocados with a squeeze of lime, a pinch of salt, and a tablespoon of Greek yogurt to make a creamy sauce.
- Dice the cherry tomatoes and set aside.
- Assemble bowls by dividing mixed greens among four bowls. Top with sliced chicken, cherry tomatoes, and spoonfuls of avocado sauce.
- Squeeze additional lime juice over each bowl for extra flavor. Serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.