Mexican chicken with salad and guacamole
Bring mucho flavor to your table with this Mexican-spiced chicken. To make it even more authentic, we're serving some guac on the side. A refreshing salad completes this low carb, higher-satiety meal. Are you ready? Vámonos!
USMetric
servingservings
Ingredients
Chicken
- 2 (1 lb) 2 (450 g) chicken breast 8 oz (230 g) eachchicken breasts 8 oz (230 g) each
- salt and ground black pepper
- 2 tsp 2 tsp taco seasoning (optional)
- 1 tbsp 1 tbsp olive oil
Salad
- 2 cups (4 oz.) 475 ml (110 g) leafy greens or chopped lettuce
- 1 (4 oz.) 1 (110 g) tomato, dicedtomatoes, diced
- 2 oz. 55 g cucumber, diced
- 1 tbsp 1 tbsp olive oil
- ½ tbsp ½ tbsp balsamic vinegar or red wine vinegar
- salt and ground black pepper to taste
Guacamole
- 1 (7 oz.) 1 (200 g) ripe avocadoripe avocados
- ½ (2 oz.) ½ (55 g) white onion, grated or finely choppedwhite onions, grated or finely chopped
- 2 tsp 2 tsp lime juice
- ½ (2 oz.) ½ (55 g) tomato, dicedtomatoes, diced
- 2 tbsp 2 tbsp fresh cilantro, finely chopped
- 1 1 garlic clove, mincedgarlic cloves, minced
- salt and pepper, to taste
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Nutrition
www.dietdoctor.com
Making low carb simple
Instructions
Chicken
- To speed up the cooking process, cut the chicken breasts lengthwise into thin cutlets or strips.
- Season with salt, ground black pepper, and taco seasoning.
- Heat a large skillet over medium-high heat. Add the oil to the skillet when hot. Place the chicken in the skillet and cook until nicely browned and no longer pink on the inside.
- Prepare the vegetables and add them to a bowl.
- Drizzle with olive oil, balsamic vinegar, and season to taste.
- Peel the avocado and mash with a fork.
- Add the onion, lime juice, tomato, cilantro, and garlic.
- Season with salt and pepper, and mix until well combined.