Paleo Mexican Chicken & Avocado 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
428 cal
35g protein
18g carbs
24g fat
per serving · estimated
Ingredients
- 4 pieces (about 1 lb) boneless, skinless chicken breasts
- 1 large avocados
- 1 large red bell pepper
- 1 medium zucchini
- 1 1/2 tbsp olive oil
- 1 lime
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- to taste salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Marinate chicken breasts with 1 tablespoon olive oil, cumin, paprika, garlic powder, salt, and pepper. Let sit for at least 10 minutes.
- While marinating, dice the red bell pepper and zucchini.
- 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.
- In the same skillet, sauté bell pepper and zucchini until tender, about 7-8 minutes.
- Slice the cooked chicken into strips. Dice avocados and squeeze fresh lime juice over them.
- Assemble bowls by dividing sautéed vegetables, sliced chicken, and avocado among four bowls. Squeeze extra lime juice over each and serve.
- 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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