Mexican Chicken Salad Bowl Meal Prep | Episode 9

chicken breast

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Tofu reduces calories and is plant-based.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more affordable.

tortilla chips

🥗Healthier: baked pita chips

💰Cheaper: crackers

Baked pita chips are lower in fat and crackers are often cheaper.

Prepare the chicken by placing 750 grams of chicken breast into a mixing bowl.

Add 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, a pinch of sea salt flakes, 10 cracks of black pepper, and 1 tablespoon of olive oil to the chicken.

Rub the seasoning into the chicken until well coated and let it sit while preparing other ingredients.

Thinly slice 1 red onion into half-moon strips.

Slice 200 grams of baby cherry roma tomatoes in half and then into quarters.

Roughly chop half of a bunch of cilantro, leaving the other half for later.

Juice 1.5 limes, saving half for garnish, and slice the remaining lime into thin slices for garnish.

Slice open 1 ripe avocado, remove the stone, and scoop the flesh into a blender bowl.

Add 1/2 cup of natural greek yogurt, the remaining cilantro, 2.5 teaspoons of dried oregano, 1.5 tablespoons of red wine vinegar, and half of the lime juice to the blender.

Blend until smooth, then add 1/3 cup of extra virgin olive oil and a pinch of sea salt and black pepper, blending again until smooth and thick.

Heat a large pan over medium-high heat and add 1 tablespoon of olive oil.

Sear the seasoned chicken breasts for 2 minutes on each side until golden brown.

Transfer the pan to a preheated oven at 200 degrees Celsius (390 degrees Fahrenheit) and bake for 13 minutes.

Remove the chicken from the oven and let it rest for 5 minutes before slicing.

In a large bowl, combine the sliced red onion, quartered cherry tomatoes, 1 can of rinsed corn, and 1 can of rinsed black beans.

Add 200 grams of mesclun lettuce mix to the bowl and mix well.

Slice the rested chicken thinly and add it to the salad bowl, mixing everything together.

Portion the salad into containers, garnishing with lime slices, and store in the fridge for up to 3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens