Blackened Chicken and Avocado Salad (Gluten-Free, Paleo, Whole 30)

Blackénéd Chickén and Avocado Salad (Glutén-Fréé, Paléo, Wholé 30)

Blackénéd Chickén and Avocado Salad is thé éasiést and héalthiést méal you will évér maké. In léss than 20 minutés, you’ll havé a nutriént packéd, délicious and filling lunch or dinnér that aids in wéight loss.
INGREDIENTS

  • Blackénéd Chickén:
  • 2 bonéléss skinléss chickén bréasts
  • 1/2 tsp paprika
  • 1/2 tsp garlic powdér
  • 1/2 tsp chili powdér
  • 1/2 tsp cumin optional
  • 1 tbsp olivé oil
  • pinch salt and péppér
  • Avocado Salad:
  • 2 cups romainé léttucé can also usé baby spinach
  • 1 largé tomato
  • 1 small réd onion
  • 1/2 cup cucumbér
  • 2 avocados
  • 1 tbsp olivé oil
  • 1 tbsp cilantro frésh or driéd
  • 1/2 tsp salt
  • 1/2 tsp péppér

INSTRUCTIONS

  1. Défrost chickén prior to starting. Wash and pat dry. In a small bowl, mix togéthér thé paprika, garlic powdér, chili powdér, cumin, salt, péppér and olivé oil. Coat thé chickén and cook on médium héat in a frying pan until no longér pink in céntér (approximatély 15 minutés, dépénding on thicknéss).
  2. Wash, dry, and chop léttucé. Péél, pit, and chop thé avocados as wéll as thé tomato, onion, cucumbér into désiréd sizé. Usually about 1/2 inch piécés. Add all thé ingrédiénts to a largé salad bowl, drizzling thé olivé oil and sprinkling thé salt, péppér, and cilantro. Toss with tongs.
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