Description
A quick and easy low carb high protein meal featuring grilled chicken, salad greens, and avocado, perfect for busy days.
Ingredients
Scale
- 2 boneless skinless chicken thighs or breasts (about 1 pound)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups mixed salad greens
- 1 small avocado, sliced
- 1/4 cup crumbled feta or shredded cheddar (optional)
- 1/4 cup chopped cucumber and cherry tomatoes (optional, low carb)
- 1 tablespoon lemon juice or apple cider vinegar
- Optional: 1/4 cup cooked moong sprouts for a vegetarian swap
Instructions
- Pat chicken dry and season with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Add chicken and cook 5–7 minutes per side until golden and internal temp reaches 165°F (74°C).
- Rest chicken 5 minutes, then slice thinly.
- Toss greens, avocado, cucumber, and tomatoes with lemon juice.
- Top salad with sliced chicken and sprinkle cheese if using.
- Serve immediately for best texture.
Notes
Store chicken and salad separately in airtight containers. For best freshness, consume salad within one day.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg