This Chicken & Avocado Salad Muscle Power House is you go -to meal if packaging on solid muscles is your fitness goal. You can eat it for lunch, dinner or anytime of the day!
a) 2 medium boneless skinless chicken breast
b) 2 cups sliced bell peppers, colors of choice
c) 1 head romaine lettuce, chopped
d) 1 avocado, sliced
a) 3-4 tablespoon olive oil
b) 4 tablespoons lime juice
c) ¼ cup cilantro, chopped
d) 2 cloves garlic, minced
e) 1 teaspoon brown sugar (optional)
f) 1 teaspoon red pepper flakes
g) 1 teaspoon salt
Whisk all the ingredients for the dressing/marinade in a medium bowl. Pour half the mixture onto the chicken breasts and coat chicken breasts with the marinade well. Cover and place in the fridge for 30-minutes or up to 24 hours or use immediately. Reserve the rest of the marinade for later to be used as a dressing.
Heat a large heavy-duty pan or skillet to medium-high heat for 2 minutes. Add a teaspoon of oil to the pan and then add in the chicken breasts. Cook 4-5 minutes per side or until cooked through. Remove from pan onto a cutting board and cool for 5 minutes then slice or chop into bite size pieces. Cook on high for 1-2 minutes or until charred.
Divide romaine lettuce into two salad bowl. Top each salad with half the chicken, veggies, and sliced avocado. Serve with reserved dressing and sour-cream if desired.