BLACKENED CHICKEN AND AVOCADO SALAD #diet #salad #chicken #healthydiet #kategonic

BLACKENED CHICKEN AND AVOCADO SALAD #diet #salad #chicken #healthydiet #kategonic

Darkened Chicken and Avocado Salad is the most effortless and most beneficial supper you will ever make. In under 20 minutes, you'll have a supplement stuffed, delectable and filling lunch or supper that guides in weight reduction.

Servings of mixed greens never tasted this great. Also, I'll state it over and over. This avocado serving of mixed greens is light, low carb, and low calorie, it's ideal for those hotter months. Regardless of whether you are relaxing on the porch with a glass of wine, or serving visitors, this is everything.

It's so imperative to add bright sustenances to your eating routine. Splendid greens are viewed as super nourishments. At the end of the day, cerebrum nourishment. They do your body great and you will see stunning outcomes when you join these nourishments consistently.

We are developing our crisp herbs (cilantro, dill, basil, and the sky is the limit from there). I can hardly wait to utilize them and safeguard them for future plans. The cilantro you find in this plate of mixed greens is dried cilantro. It's not equivalent to crisp, however it works. Additionally, my significant other utilized the last red onion so I was stuck utilizing white onion. I prescribe utilizing red for servings of mixed greens.

BLACKENED CHICKEN AND AVOCADO SALAD #diet #salad #chicken #healthydiet #kategonic

Also try our recipe : Matcha Green Tea Energy Bites #matcha #healthyrecipes #easy #paleo #lowcarb
Ingredients :

Blackened Chicken:

  • 2 boneless skinless chicken breasts
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin optional
  • 1 tbsp olive oil
  • pinch salt and pepper

Avocado Salad:

  • 2 cups romaine lettuce can also use baby spinach
  • 1 large tomato
  • 1 small red onion
  • 1/2 cup cucumber
  • 2 avocados
  • 1 tbsp olive oil
  • 1 tbsp cilantro fresh or dried
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions :

  1. Defrost chicken prior to starting. Wash and pat dry. In a small bowl, mix together the paprika, garlic powder, chili powder, cumin, salt, pepper and olive oil. Coat the chicken and cook on medium heat in a frying pan until no longer pink in center (approximately 15 minutes, depending on thickness).
  2. Wash, dry, and chop lettuce. Peel, pit, and chop the avocados as well as the tomato, onion, cucumber into desired size. Usually about 1/2 inch pieces. Add all the ingredients to a large salad bowl, drizzling the olive oil and sprinkling the salt, pepper, and cilantro. Toss with tongs.
  3. Remove the chicken and cut diagonally into strips, place on top of salad and serve immediately.

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