Paleo Chicken Cantina Bowl
Elevate your healthy meal game with this vibrant Paleo Chicken Cantina Bowl! Packed with flavorful, marinated chicken breast seasoned with paprika, garlic powder, and onion powder, this recipe is a protein-rich powerhouse perfect for lunch or dinner. Fresh romaine lettuce, juicy cherry tomatoes, crisp cucumber, creamy avocado, and aromatic cilantro come together to create a colorful medley of textures and tastes, all topped off with a zesty lime dressing for an irresistibly tangy twist. Quick and easy to prepare in just 35 minutes, this gluten-free, dairy-free dish is both nutrient-dense and Paleo-friendly, making it ideal for wholesome eating without compromise. Perfect for meal prep or serving fresh, this hearty bowl is sure to become a go-to for clean eating enthusiasts and lovers of bold, Southwestern-inspired flavors.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 3 tablespoons fresh lime juice
- 4 cups romaine lettuce
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 large avocado
- 0.25 cup cilantro
- 2 pieces scallions
Instructions
Start by preparing the chicken. Place the chicken breasts between two sheets of parchment paper and gently pound to an even thickness.
In a small bowl, mix together the olive oil, salt, black pepper, paprika, garlic powder, and onion powder to form a marinade.
Place the chicken in a shallow dish or resealable bag, and pour the marinade over the chicken. Ensure the chicken is fully coated, then let marinate for at least 10 minutes.
While the chicken is marinating, prepare the vegetables. Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, dice the cucumber, and slice the avocado.
Finely chop the cilantro and slice the scallions.
Heat a large non-stick skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked through and no longer pink inside. Remove from heat and let rest for a few minutes before slicing into strips.
In a small bowl, whisk together the fresh lime juice with a pinch of salt and a bit of olive oil for a quick dressing.
Assemble the cantina bowls by dividing the chopped romaine lettuce equally among four bowls. Top with tomato halves, cucumber pieces, avocado slices, sliced chicken, and sprinkle cilantro and scallions over each bowl.
Drizzle the lime dressing over each bowl before serving.
Enjoy your Paleo Chicken Cantina Bowl!
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3225 mg | 140% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 11.4 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2811 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
