Keto Greek Bowl with Crispy Chicken & Avocado

Allergens

None

Ingredients

• 4 oz boneless, skinless chicken breast
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/2 small red onion, thinly sliced
• 1 avocado, diced
• 1 cup baby spinach
• 1/4 cup Kalamata olives, pitted
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• Salt and pepper, to taste

Instructions

1. In a large pan over medium heat, add the olive oil and cook chicken until golden brown and crispy, about 5 6 minutes per side. Set aside to rest for a few minutes, then slice into strips.
2. In a separate bowl, whisk together lemon zest and juice with salt and pepper.
3. Layer the cherry tomatoes, cucumber, red onion, avocado, spinach, olives, and feta cheese in a bowl.
4. Drizzle the lemon dressing over the salad and toss gently to combine. Top with crispy chicken strips.

Chef’s Insight

Adding avocado not only makes this dish Keto-friendly but also provides healthy fats and creaminess to the salad.

Notes

Feel free to adjust the salad ingredients based on your preferred taste and dietary needs.