Mexican Chicken & Avocado Salad Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mexican · 35 min · Chicken · gluten-free, dairy-free, low-carb, high-protein
425 cal
35g protein
15g carbs
25g fat
per serving · estimated
Ingredients
- 4 pieces (about 1 pound) boneless chicken breasts
- 1 large avocados
- 1/2 cup cherry tomatoes
- 1 small red onion
- 1/4 cup chopped cilantro
- 1 lime
- 1 tbsp olive oil
- each 1 teaspoon spices (cumin, chili powder, garlic powder, paprika)
- to taste salt & pepper
Method (tap to check — screen stays awake)
- Season chicken breasts with cumin, chili powder, garlic powder, paprika, salt, and pepper.
- 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.
- While chicken cooks, dice avocados, halve cherry tomatoes, and finely chop red onion and cilantro.
- In a large bowl, combine chopped avocados, cherry tomatoes, red onion, and cilantro. Squeeze lime juice over the mixture and gently toss to combine.
- Arrange cooked chicken slices over the avocado and vegetable mixture in bowls.
- Drizzle with remaining olive oil and additional lime juice if desired.
- Serve immediately for a fresh, hearty, paleo-friendly lunch.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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