Avocado Chicken Crunch Bowls
Avocado Chicken Crunch Bowls combine juicy chicken, creamy avocado, crisp veggies, and a delightful crunch from nuts or seeds, making it a nourishing and colorful weeknight meal.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ small red onion, finely chopped
- 4 cups mixed greens
- ½ cup chopped nuts or seeds (like almonds or sunflower seeds)
- 1 tablespoon lemon juice
- ¼ cup feta cheese (optional, crumbled)
Instructions
- Season the chicken breasts with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium heat and cook the chicken for about 7-8 minutes on each side until it reaches 165°F. Let it rest for a few minutes before slicing.
- Prepare the veggies by dicing the cucumber, halving the cherry tomatoes, and finely chopping the onion. Toss them with the mixed greens in a large bowl.
- Slice the rested chicken into thin strips and add to the bowl with the veggies.
- Mix in the diced avocado and lemon juice gently to combine.
- Sprinkle the chopped nuts or seeds and feta cheese over the top before serving.
Notes
Use a meat thermometer for perfect chicken doneness. Prep veggies in advance for easier meal packing.