Description
A light and simple salad that’s easy to whip up and always a pleaser!
Ingredients
Scale
For the chicken:
- 4 boneless, skinless chicken breasts
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp cayenne
- pepper, to taste
For the salad:
- 4 cups dark leafy greens
- 1 cup green peas
- 1 cup edamame beans, shelled
- 1 cup zucchini, sliced in half lengthwise
- 1 cup red peppers, cut in half and seeded
For the dressing:
- 1 avocado, mashed
- juice from 1/2 a lemon
- 1/8 tsp garlic powder
- pepper, to taste
Instructions
- Preheat your BBQ to 400F.
- Mix paprika, cayenne, cumin and pepper together. Coat chicken breasts.
- Place chicken on the BBQ and cook for 15-18 minutes, or until cooked through.
- Meanwhile, prepare each bowl by dividing the lettuce, peas, and edamame beans.
- Add zucchini and peppers to the BBQ for the last 10 minutes.
- Prepare the avocado dressing by combining all of the ingredients in a small bowl.
- Once chicken and veggies are done, slice in strips or bite-size pieces and divide among the four bowls.
- Top with the avocado dressing.
- Serve warm or cold.
Notes
Stovetop
Cook the chicken on medium heat, stovetop for 18-20 minutes, or until chicken is cooked through. Pre-cut your zucchini and peppers into bite-size pieces and add to the pan for the last 5 minutes.
Oven
Preheat your oven to 425F. Pre-cut the zucchini and peppers into bite-sized pieces and place them with the chicken in an oven-safe dish. Bake for 20 minutes, or until chicken is cooked through.
Make it more Alkaline
Swap the chicken for your favourite plant-based protein (quinoa, beans, lentils, almonds, sunflower seeds)
Nutrition
- Serving Size: 4