Description
Creamy avocado and juicy chicken come together in these colorful lunch bowls that will make your coworkers jealous. Skip the sad desk lunch and prep these vibrant, protein-packed meals instead.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts
- 2 large ripe avocados (about 8 oz/225g each)
- 3 cups (180g) mixed salad greens
- 1 cup (150g) cherry tomatoes, halved
- 1 medium cucumber (about 8 oz/225g), diced
- ½ cup (75g) red onion, thinly sliced
- 1 cup (175g) cooked quinoa or brown rice
- 3 tablespoons (45ml) olive oil, divided
- 2 tablespoons (30ml) fresh lime juice
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) cumin
- ½ teaspoon (2.5g) chili powder
- Salt and pepper to taste
- ¼ cup (15g) fresh cilantro, chopped (optional)
Instructions
- Pat chicken breasts dry and season with a mixture of 1 tablespoon olive oil, garlic powder, cumin, chili powder, salt, and pepper. Cook in a skillet over medium-high heat for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice.
- If not already prepared, cook quinoa or brown rice according to package instructions and set aside to cool slightly.
- Prepare all vegetables: halve tomatoes, dice cucumber, slice red onion, and chop cilantro if using. Cut avocados and toss immediately with a bit of lime juice to prevent browning.
- Make the dressing by whisking together remaining olive oil, lime juice, and seasonings in a small bowl.
- Assemble bowls by starting with a base of mixed greens, then adding quinoa, sliced chicken, and prepared vegetables in separate sections.
- Drizzle with dressing, sprinkle with cilantro if using, and serve immediately.