MAKES: 2 servings · PREP TIME: 15 minutes · COOK TIME: 20 minutes
Colorful food just tastes better. After all, we eat with our eyes first. I believe a big bowl of real food like this is what the phrase “taste the rainbow” should mean. I eat a hearty salad nearly every day. I like to prep all the vegetables in advance and batch-cook my proteins so that I can quickly throw a big, beautiful salad together. I have an entire drawer in my fridge that I call my salad bar drawer. It has glass storage containers filled with all my favorite salad toppings, already cut into bite-sized pieces. I line the bottoms of the containers with paper towels to absorb the moisture and keep the vegetables fresh longer. Having these ingredients already prepped reduces the chance of me getting hangry when it goes past mealtime.
• 1 pound boneless, skinless chicken breasts or thighs
• 1 tablespoon avocado oil or olive oil
• 2 tablespoons Blackening Seasoning (here)
• 4 cups mixed lettuce
• ½ medium avocado, peeled, pitted, and sliced
• ½ small tomato, cut into wedges
• ¼ cup diced yellow bell peppers
• ¼ cup diced orange bell peppers
• ¼ cup Pickled Red Onions (here)
• 1 mini cucumber, diced
• Fresh cilantro, for garnish (optional)
• ½ lime, cut into wedges, for serving (optional)
1. Preheat the oven to 375°F.
2. Put the chicken on a plate and drizzle on both sides with the oil. Sprinkle the blackening seasoning on both sides.
3. Heat a grill pan or cast-iron skillet over medium-high heat. When the pan is hot, add the chicken and sear for 1 to 2 minutes on each side. Transfer the chicken to a rimmed baking sheet. Bake for 15 minutes, or until cooked all the way through. Let rest for 10 minutes and then slice.
4. Divide the lettuce between 2 salad bowls and put the chicken on top.
5. Divide the avocado, tomato, yellow and orange bell peppers, red onions, and cucumber evenly between the bowls and arrange beside the chicken.
6. Garnish with fresh cilantro and serve with lime wedges, if desired.
TOTAL CARBS: 11.8g
NET CARBS: 4.7g