Ingredients
- Chicken Breasts: 2 boneless, skinless
- Olive Oil: 2 tablespoons
- Lime Juice: 2 tablespoons
- Garlic: 2 cloves, minced
- Salt and Pepper: To taste
- Avocado: 1 large, sliced
- Mixed Greens: 2 cups (e.g., spinach, arugula, romaine)
- Cherry Tomatoes: 1 cup, halved
- Cucumber: 1 medium, sliced
- Red Onion: ½ small, thinly sliced
- Fresh Cilantro: 2 tablespoons, chopped (optional)
For the dressing:
- Olive Oil: 3 tablespoons
- Lime Juice: 1 tablespoon
- Honey: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Marinate the Chicken: In a small bowl, mix olive oil, lime juice, minced garlic, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
- Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes before slicing.
- Prepare the Salad Base: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and cilantro (if using).
- Make the Dressing: In a small jar or bowl, whisk together olive oil, lime juice, honey, salt, and pepper. Adjust the seasoning to taste.
- Assemble the Power Plate: Arrange the salad base on individual plates. Top with sliced grilled chicken and avocado slices. Drizzle the dressing over the top.
- Serve and Enjoy: Serve immediately for a fresh and vibrant meal.
Tips
- Customizations: Add roasted nuts, boiled eggs, or crumbled feta cheese for extra texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain freshness.
- Pairing Suggestions: Serve with a side of quinoa or whole-grain bread for a more filling meal.
This Grilled Chicken & Avocado Power Plate is a perfect balance of lean protein, healthy fats, and fresh vegetables. Let me know if you’d like more variations or tips!