girl dinner ft. meal prep!

Ingredients

• 1.5 lb Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 2 tbsp Olive Oil (for cooking the chicken)
• 1 tsp Chili Powder (Mexican seasoning)
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 pcs Roma Tomatoes (seeded and diced)
• 0.25 pcs Red Onion (finely chopped)
• 2 tbsp Fresh Cilantro (chopped)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 pcs Avocado (ripe, diced)

Instructions

1. Season the Chicken

   In a small bowl, combine chili powder, cumin, smoked paprika, salt, and black pepper. Toss the chicken pieces in the spice mix until evenly coated.

   Time: PT3M

2. Cook the Chicken

   Heat olive oil in a skillet over medium‑high heat. Add the chicken and sauté, stirring occasionally, until browned and cooked through (no pink inside).

   Time: PT10M

   Temperature: medium‑high

3. Rest the Chicken

   Transfer the cooked chicken to a plate and let it rest for 5 minutes before chopping.

   Time: PT5M

4. Prepare the Vegetables

   While the chicken rests, dice the Roma tomatoes, finely chop the red onion, and slice the avocado. Roughly chop the cilantro.

   Time: PT5M

5. Make the Lime‑Cilantro Dressing

   In a small bowl, whisk together fresh lime juice, a pinch of salt, and the chopped cilantro.

   Time: PT2M

6. Assemble the Salad

   In a large mixing bowl, combine the rested chicken, diced tomatoes, red onion, avocado, and drizzle with the lime‑cilantro dressing. Toss gently until everything is evenly coated.

   Time: PT2M

7. Serve or Store

   Serve immediately or portion into airtight containers for meal‑prep. Keep dressing separate if storing for more than a few hours.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

6 g