Ingredients
4 boneless skinless chicken breasts (6 oz each)
2 medium cucumbers, sliced
4 cups cherry tomatoes, halved
1/2 red onion, finely chopped
1 jalapeño, minced
1/4 cup cilantro, chopped
1 lime, juiced
2 tbsp olive oil
1 tbsp lime juice
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
80g avocado, sliced
Olive oil for drizzling (optional)
Instructions
Pat chicken dry and season with cumin, chili powder, garlic powder, salt, and pepper.
Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook chicken 4-5 minutes per side until golden and cooked through.
Let chicken rest, then slice into strips.
In a bowl, combine cherry tomatoes, cucumbers, red onion, jalapeño, cilantro, lime juice, and remaining 1 tbsp olive oil (or to taste). Season with salt and pepper.
To serve, place sliced chicken and avocado in bowls. Top with cucumber salsa. Garnish with lime wedges and optional drizzle of olive oil.
Notes
Store chicken and salsa separately for meal prep. Add avocado fresh when serving to prevent browning. Adjust jalapeño quantity for spice level. For lower calories, omit optional olive oil drizzle.
- Prep Time: 15
- Cook Time: 12
- Category: Low Calorie Meals
- Method: Skillet
- Cuisine: Mexican-inspired
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg