Ingredients
4 boneless chicken breasts (6 oz each)
2 ripe avocados
2 cups cherry tomatoes (halved)
1/2 red onion (thinly sliced)
1/4 cup fresh cilantro (chopped)
2 limes (juiced and zested)
3 tbsp olive oil
1 tsp ground cumin
1 tsp garlic powder
Salt to taste
Black pepper to taste
4 cups cooked quinoa or brown rice
4 cups mixed greens (spinach, kale, or arugula)
Instructions
Preheat oven to 400°F (200°C). Season chicken breasts with cumin, garlic powder, salt, and pepper
Sear chicken in 1 tbsp olive oil on each side for 2-3 minutes
Transfer to oven and bake for 12-15 minutes, until fully cooked
Meanwhile, whisk lime juice, zest, remaining olive oil, cilantro, and salt for dressing
Assemble bowls: base with greens, rice/quinoa, sliced tomatoes, red onion, and avocado slices
Top with baked chicken and drizzle with dressing
Notes
Substitute chicken thighs for extra richness
Add corn, peppers, or cucumber for more veggies
Dress raw vegetables separately to prevent sogginess
Store leftovers in airtight containers for up to 3 days
- Prep Time: 15
- Cook Time: 15
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 80mg