Ingredients
4 boneless, skinless chicken breasts (about 160g each)
1 medium English cucumber (about 120g)
2 ripe avocados
2 tablespoons olive oil
1 lime (for juice and zest)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 green onions (sliced, for garnish)
Instructions
Grill or oven-bake the chicken: Season chicken breasts with cumin, garlic powder, paprika, salt, and pepper. Preheat grill to medium-high heat or oven to 400°F. Grill the chicken for 5-6 minutes per side or bake for 15-20 minutes until fully cooked and internal temperature reaches 165°F.
Slice the chicken: Once cooked, allow the chicken to rest for 5 minutes, then slice into strips or medium pieces.
Prep vegetables: Dice the cucumber into cubes. Halve the avocados and remove the pits, then slice or dice as desired.
Toss with olive oil and lime: In a large bowl, combine the chicken, cucumber, and avocado. Drizzle with olive oil and juice from the lime. Gently toss to coat.
Garnish and serve: Sprinkle with chopped cilantro, parsley, and sliced green onions. Serve immediately or chill for later.
Notes
For added flavor, mix the cumin, garlic powder, paprika, salt, and pepper into a dry rub ahead of time.
For a more filling meal, serve the plate over a bed of quinoa or salad greens.
Use fresh lime juice for the brightest flavor, and adjust the amount to taste.
This recipe can be prepared in advance and refrigerated for up to 4 hours before serving.
- Prep Time: 15
- Cook Time: 12
- Category: Low Calorie Meals
- Method: Grilling/Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 80mg