Chili-Lime Chicken Avocado Bowl

MEL'S EASY KITCHEN

Chili-lime chicken, avocado, romaine and cucumber make a fresh bowl with blueberries and an olive oil dressing.

Prep Time 10

Cook Time 15

Total Time 25

Servings: servings

Meal: Lunch

By: Melanie

Equipment

Mixing bowl
Knife and cutting board
Kitchen scale
Measuring cups and spoons

Ingredients

4.0212 oz plain cooked skinless chicken breast
70 g romaine lettuce, chopped
100 g cucumber
50 g avocado
55 g blueberries
2 tsp extra-virgin olive oil approximate volume; 4.5 g per teaspoon
1 tbsp lime juice approximate volume; 15.12 g per tablespoon
3/8 tsp chili powder approx. (1 g)

Instructions

Arrange greens, cucumber, avocado and blueberries in a bowl.
Toss the measured cooked chicken with the chili powder and lime juice. Arrange on the salad and drizzle with the olive oil.

Nutrition per serving

Calories: 412kcal | Carbohydrates: 19.9g | Protein: 38.5g | Fat: 21.1g | Fiber: 7g

Notes

Nutrition is an estimate calculated per serving from the ingredient weights above using USDA FoodData Central SR Legacy records and named product labels. Total carbohydrate includes fiber. All listed oils, sauces and toppings are included. Weigh produce after removing inedible parts; meat weights are marked raw or cooked. Different brands and substitutions change the estimate. Chicken nutrition uses plain skinless roasted breast; flavored rotisserie products may differ.

Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.

Photo note: Representative chicken-and-avocado salad. The pictured tomatoes, onion and lemon differ from this recipe; follow the card for blueberries and lime.