35+ Nutritious Low-Calorie Chicken Lunches Recipes for Every Taste

Looking for delicious and healthy ways to incorporate chicken into your lunch routine?

You’re in the right place! Chicken is a versatile, lean protein that can be the star of a variety of meals

you’re trying to maintain a healthy diet while keeping your calories in check, these 35+ low-calorie chicken lunch recipes will be your new go-to options.

Whether you’re looking for fresh salads, hearty wraps, or savory stir-fries, there’s something in this list for everyone.

These recipes are not only packed with flavor but also provide you with the nutrition and energy you need to power through your day, all without packing on the calories.

Let’s dive into these mouth-watering, low-calorie chicken dishes that will keep you feeling full and satisfied!

35+ Nutritious Low-Calorie Chicken Lunches Recipes for Every Taste

Eating healthy doesn’t have to mean sacrificing taste, and these 35+ low-calorie chicken lunch recipes prove just that!

With so many options to choose from, it’s easy to keep your lunches exciting while maintaining your calorie goals.

Whether you’re meal prepping for the week or looking for a quick, healthy fix for lunch today, these chicken recipes will surely hit the spot.

Enjoy a variety of flavors, textures, and ingredients, all while staying on track with your health and fitness journey.

Happy cooking, and here’s to many satisfying, nutritious chicken lunches!

Grilled Chicken Salad with Avocado

This grilled chicken salad with avocado is a refreshing and nutritious low-calorie meal perfect for lunch. Packed with protein from the chicken and healthy fats from the avocado, it provides a satisfying and flavorful dish without being heavy. The light dressing enhances the freshness of the vegetables, making it an ideal meal for anyone looking to stay healthy while enjoying a fulfilling lunch.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 avocado, diced
• 2 cups mixed greens (spinach, arugula, lettuce)
• 1 cucumber, sliced
• 10 cherry tomatoes, halved
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. Coat the chicken breast with olive oil, and season with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. While the chicken is grilling, prepare the salad by combining mixed greens, cucumber, cherry tomatoes, and avocado in a large bowl.
5. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
6. Once the chicken is cooked, slice it thinly and place on top of the salad.
7. Drizzle the dressing over the salad and serve immediately.

This grilled chicken salad is a perfect choice for a light lunch. The combination of lean protein and healthy fats keeps you full without being overly indulgent. The freshness of the vegetables and the creamy avocado add richness and flavor, while the balsamic dressing adds a touch of sweetness. It’s a well-rounded meal that’s easy to prepare and enjoy on a busy day.

Lemon Garlic Chicken and Zucchini Noodles

Lemon garlic chicken paired with zucchini noodles offers a flavorful and low-calorie lunch option. The zucchini noodles serve as a healthy, gluten-free alternative to pasta, while the chicken brings in protein and a burst of citrusy flavor from the lemon. This dish is light yet satisfying, making it perfect for anyone looking to reduce calorie intake without sacrificing taste.

Ingredients:

• 1 boneless, skinless chicken breast
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper.
2. Cook the chicken in the skillet for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes until slightly tender, stirring occasionally.
5. While the noodles cook, slice the chicken into thin strips.
6. Add the lemon juice and zest to the skillet with the zucchini noodles, tossing to coat.
7. Return the sliced chicken to the skillet, toss everything together, and garnish with fresh parsley.
8. Serve immediately.

Lemon garlic chicken with zucchini noodles is a refreshing, light dish that doesn’t feel like a compromise. The zucchini noodles provide a satisfying texture without the calories of regular pasta, while the garlic and lemon bring depth and brightness to the meal. This is an excellent choice for anyone seeking a low-carb, low-calorie option with plenty of flavor.

Chicken Lettuce Wraps with Asian Slaw

Chicken lettuce wraps with Asian slaw offer a fresh and crunchy meal that’s low in calories but packed with flavor. The lean chicken is sautéed with a savory Asian-inspired sauce, while the slaw adds a crisp, tangy contrast. Wrapped in crisp lettuce leaves, these wraps are perfect for a light lunch that still feels satisfying.

Ingredients:

• 1 boneless, skinless chicken breast, diced
• 1 tablespoon olive oil
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup sliced green onions
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• Sesame seeds, for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced chicken and cook for 5-7 minutes, or until browned and cooked through.
2. In a small bowl, mix together the soy sauce, rice vinegar, honey, grated ginger, and minced garlic.
3. Pour the sauce over the cooked chicken and stir to coat. Let it cook for an additional 1-2 minutes to allow the flavors to meld together.
4. In a separate bowl, combine shredded cabbage, carrots, and green onions to make the slaw. Add a splash of rice vinegar and a pinch of salt to taste.
5. To assemble, spoon the chicken mixture into the center of each lettuce leaf. Top with a generous amount of slaw.
6. Garnish with sesame seeds, if desired, and serve immediately.

These chicken lettuce wraps are an excellent choice for anyone craving something crunchy and flavorful while keeping calories low. The lean chicken is deliciously savory, and the tangy Asian slaw adds a refreshing crunch. Wrapped in lettuce leaves, they create a fun, light meal that’s easy to customize and perfect for meal prepping.

Spicy Chicken and Quinoa Bowl

This spicy chicken and quinoa bowl is a flavorful and filling low-calorie lunch that combines lean protein, whole grains, and vibrant spices. The quinoa serves as a nutritious base, while the seasoned chicken adds a kick of heat. Topped with fresh vegetables and a simple lime dressing, it’s an energizing and satisfying meal.

Ingredients:

• 1 boneless, skinless chicken breast
• 1/2 cup cooked quinoa
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup diced red bell pepper
• 1/4 cup chopped cilantro
• Juice of 1 lime

Instructions:

1. Preheat a skillet over medium heat and add olive oil.
2. Season the chicken breast with chili powder, paprika, cayenne pepper, salt, and pepper.
3. Cook the chicken for 6-7 minutes per side, or until it’s golden brown and fully cooked. Slice it thinly.
4. In a bowl, layer the cooked quinoa, corn, diced red bell pepper, and cilantro.
5. Top the quinoa mixture with sliced chicken.
6. Drizzle lime juice over the bowl for added freshness and serve immediately.

This spicy chicken and quinoa bowl is perfect for a low-calorie lunch that doesn’t compromise on flavor. The combination of tender chicken and nutritious quinoa is complemented by the bright, tangy lime and fresh vegetables. It’s a filling, balanced meal that offers a satisfying amount of heat, making it ideal for those who enjoy a little spice without the extra calories.

Chicken and Broccoli Stir-Fry

Chicken and broccoli stir-fry is a quick and healthy low-calorie meal that combines lean protein and fiber-rich vegetables. With a savory sauce made from soy sauce and garlic, this dish is both satisfying and flavorful, providing a great balance of nutrients without the heaviness of traditional stir-fries.

Ingredients:

• 1 boneless, skinless chicken breast, sliced into strips
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken and cook for 5-7 minutes, stirring occasionally until fully cooked.
3. Add the garlic and cook for 1 minute until fragrant.
4. Add the broccoli florets to the pan and stir-fry for 3-4 minutes until tender but still crisp.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and red pepper flakes (if using).
6. Pour the sauce over the chicken and broccoli, stirring to coat evenly. Cook for another 1-2 minutes.
7. Garnish with sesame seeds and serve immediately.

This chicken and broccoli stir-fry is a light yet fulfilling meal, offering plenty of protein and fiber while being low in calories. The savory soy-based sauce adds depth of flavor, and the stir-fried vegetables bring a satisfying crunch. It’s a quick and easy dish to prepare, perfect for anyone looking for a simple yet nutritious lunch.

Chicken Avocado Lettuce Wraps

These chicken avocado lettuce wraps are a deliciously healthy and low-calorie lunch option. The tender, seasoned chicken pairs perfectly with creamy avocado and crisp lettuce, making for a light and satisfying meal. With fresh toppings like tomatoes and cilantro, these wraps are full of flavor without the extra calories.

Ingredients:

• 1 boneless, skinless chicken breast, cooked and shredded
• 1 avocado, sliced
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• 1/4 cup diced tomatoes
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Cook and shred the chicken breast, or use pre-cooked chicken for convenience.
2. Lay out the lettuce leaves on a plate, and spoon the shredded chicken into the center of each leaf.
3. Top the chicken with slices of avocado, diced tomatoes, and cilantro.
4. Drizzle with lime juice and season with salt and pepper to taste.
5. Fold the lettuce around the filling to create wraps, and serve immediately.

Chicken avocado lettuce wraps offer a simple, refreshing, and light lunch that’s both flavorful and nutritious. The creamy avocado enhances the tender chicken, while the crunch of fresh lettuce and tomatoes adds texture. This easy-to-make dish is ideal for those seeking a low-calorie, high-protein meal that’s packed with fresh ingredients and satisfying flavors.

Chicken and Cauliflower Rice Stir-Fry

Chicken and cauliflower rice stir-fry is a delicious, low-calorie alternative to traditional fried rice. This dish features lean chicken breast and cauliflower rice, which is a low-carb and nutrient-packed substitute for regular rice. The savory stir-fry sauce adds a burst of flavor, making it a satisfying meal that’s both light and filling.

Ingredients:

• 1 boneless, skinless chicken breast, diced
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon ground ginger
• 1/4 cup green onions, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced chicken and cook for 5-7 minutes until browned and fully cooked. Remove the chicken and set it aside.
2. In the same skillet, add onion, bell pepper, and garlic, and sauté for 3-4 minutes until softened.
3. Add the cauliflower rice to the skillet and stir-fry for 5-7 minutes until it becomes tender.
4. Stir in the soy sauce, sesame oil, rice vinegar, and ground ginger, mixing well.
5. Add the cooked chicken back into the skillet and toss everything together.
6. Garnish with chopped green onions and serve immediately.

This chicken and cauliflower rice stir-fry is a flavorful and nutritious low-calorie lunch. The cauliflower rice offers a healthy, low-carb alternative to regular rice, while the chicken provides lean protein. The savory stir-fry sauce ties everything together, making it a satisfying and light dish that is perfect for anyone looking to enjoy a healthy, delicious lunch without the extra calories.

Chicken and Spinach Stuffed Sweet Potatoes

Chicken and spinach stuffed sweet potatoes are a hearty yet low-calorie meal packed with vitamins and minerals. The naturally sweet flavor of the roasted sweet potatoes is balanced perfectly with the savory chicken and sautéed spinach. This dish is not only delicious but also makes for an excellent meal prep option.

Ingredients:

• 2 medium sweet potatoes
• 1 boneless, skinless chicken breast, cooked and shredded
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 teaspoon paprika
• 1 tablespoon Greek yogurt (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them on a baking sheet for 40-45 minutes, or until tender.
2. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted.
3. Add the shredded chicken to the skillet with the spinach and cook for another 2-3 minutes, seasoning with garlic powder, paprika, salt, and pepper.
4. Once the sweet potatoes are done, cut them open lengthwise and fluff the insides with a fork.
5. Stuff the sweet potatoes with the chicken and spinach mixture, and top with a dollop of Greek yogurt if desired.
6. Serve immediately.

Chicken and spinach stuffed sweet potatoes are a satisfying, nutrient-dense lunch that combines lean protein, healthy carbs, and plenty of greens. The roasted sweet potato offers a natural sweetness that complements the savory chicken and spinach filling. This dish is not only delicious and filling but also provides a good balance of protein, fiber, and healthy fats, making it perfect for anyone looking for a low-calorie yet hearty lunch option.

Grilled Chicken with Cucumber Tomato Salad

Grilled chicken with cucumber tomato salad is a light and refreshing meal that is perfect for a warm lunch or an easy weeknight dinner. The lean protein from the grilled chicken pairs perfectly with the crisp cucumber and juicy tomatoes, while the tangy lemon dressing brings everything together in a flavorful, low-calorie dish.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Coat the chicken breast with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked (165°F internal temperature).
3. While the chicken is grilling, prepare the cucumber tomato salad by combining sliced cucumber, cherry tomatoes, red onion, and chopped parsley in a large bowl.
4. In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. Once the chicken is cooked, slice it and add it to the salad.
6. Drizzle the lemon dressing over the salad and toss everything together.
7. Serve immediately.

This grilled chicken with cucumber tomato salad is a bright and refreshing low-calorie meal that is perfect for staying on track with healthy eating. The grilled chicken adds lean protein, while the cucumber and tomatoes bring crispness and freshness to the dish. The lemon dressing adds a zesty touch that elevates the flavors, making it a light yet satisfying lunch option.

Chicken and Asparagus Skillet

Chicken and asparagus skillet is a simple yet elegant low-calorie meal that combines lean chicken breast with nutrient-packed asparagus. This dish is light, easy to prepare, and full of flavor, making it a perfect choice for a healthy lunch. The fresh lemon and garlic sauce brings all the ingredients together, adding a tangy depth to the meal.

Ingredients:

• 1 boneless, skinless chicken breast, sliced into strips
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 lemon, juiced
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken strips to the skillet and cook for 6-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the garlic and sauté for 1 minute until fragrant.
4. Add the asparagus and cook for 4-5 minutes until tender yet still crisp.
5. Return the chicken to the skillet, and add lemon juice, salt, and pepper. Stir everything together to combine and heat through.
6. Garnish with fresh parsley if desired and serve immediately.

This chicken and asparagus skillet is a light and nutritious meal that’s packed with lean protein and vegetables. The combination of chicken and asparagus is simple but satisfying, and the garlic and lemon sauce adds a punch of flavor without the extra calories. It’s a quick and easy lunch that’s perfect for anyone looking to eat healthy while keeping it flavorful.

Chicken Fajita Salad

Chicken fajita salad is a low-calorie twist on the classic fajitas, featuring seasoned grilled chicken on a bed of fresh salad greens, topped with sautéed peppers and onions. This dish offers all the flavors of fajitas without the extra calories of tortillas. The homemade dressing brings the perfect zesty finish, making it a filling yet light meal.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper, to taste
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/4 red onion, thinly sliced
• 2 cups mixed greens (lettuce, spinach, etc.)
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. Coat the chicken breast with olive oil, and season with chili powder, cumin, paprika, salt, and pepper.
3. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let the chicken rest before slicing.
4. In a skillet, sauté the sliced bell peppers and onion over medium heat for 3-4 minutes until tender.
5. In a small bowl, whisk together lime juice, olive oil, Dijon mustard, salt, and pepper for the dressing.
6. To assemble the salad, place the mixed greens on a plate, top with the sautéed peppers and onions, and add the sliced chicken.
7. Drizzle the dressing over the salad and garnish with fresh cilantro, if desired.

The chicken fajita salad is a fresh and healthy alternative to traditional fajitas. The grilled chicken is perfectly seasoned, while the sautéed peppers and onions bring warmth and flavor to the dish. Topped with a tangy lime dressing and fresh cilantro, this salad is a flavorful yet light meal that will leave you feeling satisfied without the extra calories from tortillas.

Chicken and Roasted Vegetable Bowl

Chicken and roasted vegetable bowl is a nutrient-dense, low-calorie meal that combines lean chicken with a variety of roasted vegetables. The vegetables add texture and flavor, while the chicken provides protein. A simple olive oil and herb seasoning makes this dish incredibly flavorful, and it’s perfect for a healthy lunch.

Ingredients:

• 1 boneless, skinless chicken breast
• 1 cup broccoli florets
• 1 small sweet potato, diced
• 1/2 red onion, sliced
• 1 tablespoon olive oil (for roasting)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil (for chicken)
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the broccoli, sweet potato, and red onion with olive oil, garlic powder, paprika, salt, and pepper.
2. Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
3. While the vegetables are roasting, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
4. Season the chicken breast with salt and pepper and cook for 6-7 minutes per side, or until golden brown and fully cooked.
5. Once cooked, slice the chicken into strips and set aside.
6. To assemble the bowl, place the roasted vegetables at the bottom, and top with the sliced chicken.
7. Drizzle with lemon juice before serving.

This chicken and roasted vegetable bowl is an easy and satisfying meal that combines healthy protein with fiber-rich vegetables. The roasted vegetables provide a sweet and savory contrast to the savory chicken, and the simple lemon dressing adds brightness to the dish. It’s a nutrient-packed, low-calorie lunch that can be enjoyed on its own or paired with a small side of quinoa or brown rice for extra sustenance.

Chicken Zoodle Alfredo

Chicken zoodle alfredo is a delicious, low-calorie twist on a classic comfort food. Instead of traditional pasta, zucchini noodles (zoodles) are used as a healthier, lower-carb alternative. The creamy alfredo sauce, made with Greek yogurt and Parmesan cheese, adds richness and flavor to the dish without the extra calories of heavy cream. This dish is light, satisfying, and a great way to enjoy a comforting meal without the guilt.

Ingredients:

• 1 boneless, skinless chicken breast, sliced into strips
• 2 medium zucchinis, spiralized into noodles (zoodles)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 cup low-fat Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chicken strips and cook for 6-7 minutes, or until golden brown and fully cooked. Remove from the skillet and set aside.
2. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
3. Add the zoodles to the skillet and sauté for 2-3 minutes, just until tender but still slightly crisp.
4. In a separate bowl, combine Greek yogurt, Parmesan cheese, lemon juice, salt, and pepper to make the alfredo sauce.
5. Add the cooked chicken back into the skillet with the zoodles and pour the sauce over the top. Toss everything together to combine and heat through.
6. Garnish with fresh parsley if desired, and serve immediately.

Chicken zoodle alfredo is a lighter, healthier alternative to traditional alfredo pasta. The zucchini noodles provide a satisfying texture while keeping the dish low in calories, and the creamy sauce made with Greek yogurt offers a rich flavor without the heaviness. This dish is perfect for anyone craving a creamy, comforting meal while staying on track with their healthy eating goals.

Grilled Chicken and Roasted Beet Salad

Grilled chicken and roasted beet salad is a vibrant, nutritious low-calorie meal that pairs tender chicken with earthy roasted beets and fresh greens. The sweetness of the roasted beets contrasts beautifully with the savory grilled chicken, and the light vinaigrette dressing ties everything together. This salad is packed with vitamins, minerals, and antioxidants, making it a healthy, filling choice for lunch.

Ingredients:

• 1 boneless, skinless chicken breast
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil (for roasting)
• 2 cups mixed greens (arugula, spinach, etc.)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets with olive oil, salt, and pepper. Roast the beets on a baking sheet for 25-30 minutes, or until tender.
2. While the beets roast, heat the grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.
3. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let the chicken rest before slicing.
4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper for the dressing.
5. To assemble the salad, place mixed greens on a plate, top with roasted beets and sliced chicken.
6. Drizzle the balsamic dressing over the salad and serve immediately.

Grilled chicken and roasted beet salad is a delicious and nutrient-packed meal that’s perfect for a light yet satisfying lunch. The earthy sweetness of the roasted beets pairs wonderfully with the savory grilled chicken, and the tangy vinaigrette dressing adds a burst of flavor. This salad is rich in antioxidants, vitamins, and fiber, making it an ideal choice for a healthy and refreshing meal.

Chicken and Avocado Power Bowl

Chicken and avocado power bowl is a well-balanced, low-calorie lunch that’s full of protein, healthy fats, and fiber. The grilled chicken provides lean protein, while the avocado offers heart-healthy fats. Paired with quinoa, vegetables, and a light lemon dressing, this bowl is both filling and nourishing, making it perfect for a wholesome lunch.

Ingredients:

• 1 boneless, skinless chicken breast
• 1/2 cup cooked quinoa
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Season the chicken breast with olive oil, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked. Let the chicken rest before slicing.
3. In a bowl, layer the cooked quinoa, sliced avocado, cherry tomatoes, and cucumber.
4. Slice the grilled chicken and place it on top of the quinoa and vegetables.
5. In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper to create the dressing.
6. Drizzle the dressing over the bowl and garnish with fresh cilantro if desired. Serve immediately.

The chicken and avocado power bowl is a nutrient-dense, low-calorie meal that’s as satisfying as it is healthy. The combination of lean protein, heart-healthy fats, and fiber-packed vegetables makes this dish both filling and nourishing. With a simple lemon dressing to tie it all together, this power bowl is an excellent choice for a wholesome, energizing lunch.

Note: More recipes are coming soon!