Vietnamese Chicken & Avocado Protein Bowl

Allergens

Tree nuts (cashews)

Ingredients

• 2 boneless, skinless chicken breasts 1 ripe avocado, sliced 1 cucumber, thinly sliced 1 red bell pepper, thinly sliced 2 cups mixed greens 1/2 cup fresh basil leaves 1/4 cup fresh mint leaves 1/4 cup raw cashews, roughly chopped 1 lime, juiced 2 tablespoons olive oil Salt and pepper, to taste

Instructions

1. Season the chicken breasts with salt and pepper on both sides.
2. Preheat a grill or grill pan to medium high heat. Grill the chicken for 5 6 minutes per side, or until cooked through. Let rest for a few minutes before slicing into thin strips.
3. In a large bowl, combine the cucumber, red bell pepper, mixed greens, basil, and mint leaves. Toss with lime juice, olive oil, salt, and pepper to taste.
4. Divide the salad among two bowls, then top each with sliced chicken and avocado. Sprinkle with chopped cashews.

Chef’s Insight

The combination of grilled chicken and avocado creates a satisfying balance of protein and healthy fats, perfect for a high-protein meal.

Notes

Adjust the amount of avocado and cashews to your preference.