**1. Marinate & Grill the Chicken:**
1. In a bowl, mix olive oil, garlic powder, paprika, cumin, salt, black pepper, and lime juice.
2. Coat the chicken breasts in the marinade and let sit for 10-15 minutes (or up to 2 hours for extra flavor).
3. Heat a grill or grill pan over medium-high heat.
4. Grill chicken for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/75°C).
5. Remove from heat, let rest for 5 minutes, then slice.
**2. Make the Dressing:**
1. In a small bowl, whisk together olive oil, lime juice, Dijon mustard, garlic, honey, salt, and black pepper.
**3. Assemble the Salad:**
1. In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red onion.
2. Add grilled chicken slices and avocado on top.
3. Drizzle with the lime dressing and sprinkle with cheese (if using).
**4. Serve & Enjoy:**
– Toss gently before serving.
– Serve immediately for the freshest flavor.
**Nutritional Information**
– Calories: 400-450 kcal
– Protein: 35g
– Carbohydrates: 10g
– Fiber: 5g
– Fat: 28g
– Saturated Fat: 5g
– Sodium: 500mg
*(Nutritional values are estimates and may vary based on ingredients used.)*
**Notes & Tips**
– **Meal Prep Friendly:** Store ingredients separately and assemble before eating.
– **Extra Crunch:** Add toasted nuts, sunflower seeds, or crispy chickpeas.
– **Dressing Alternative:** Use a balsamic vinaigrette or cilantro-lime dressing for variety.
– **Make It Spicy:** Add chili flakes or a pinch of cayenne to the chicken marinade.
– **Storage:** Best eaten fresh, but can be stored in an airtight container in the fridge for up to 2 days.
This Grilled Chicken and Avocado Salad Bowl is a refreshing, protein-rich meal that’s easy to make and bursting with flavor.
Enjoy!
