Paleo Power Bowl with Grilled Chicken and Tropical Salsa

Allergens

None

Ingredients

• 4 oz boneless, skinless chicken breast
• 1 cup mixed greens (spinach, kale, arugula)
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup fresh pineapple, diced
• 1/4 cup red bell pepper, chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions

1. Season the chicken breast with salt and pepper. Grill or pan sear until cooked through, about 6 7 minutes per side. Allow to rest for a few minutes before slicing.
2. In a large bowl, toss together the mixed greens, avocado, cherry tomatoes, pineapple, and red bell pepper. Drizzle with olive oil and lemon juice season with salt and pepper.
3. Divide the salad evenly between two plates, then top with sliced chicken.

Chef’s Insight

Use a variety of colors and textures for an appealing presentation.

Notes

Adjust seasonings to taste; use fresh, high-quality ingredients.