Low-Carb Chicken and Avocado Bowl

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A refreshing, protein-packed dish combining tender grilled chicken, creamy avocado, and vibrant vegetables, dressed with a zesty lime vinaigrette. This low-carb recipe, ready in about 35 minutes, pairs chicken breast, avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each) chicken breast
• 2 medium avocado
• 1 cup, halved cherry tomatoes
• 4 cups, fresh spinach
• 2 tbsp olive oil
• 1, juiced lime
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped cilantro

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Instructions

1. Step 1: Preheat grill to 400°F. Season chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Grill for 6-7 minutes per side until fully cooked, then let rest for 5 minutes. Slice into 1/2-inch strips.
2. Step 2: In a large bowl, mash 2 avocados with a fork until smooth. Add 1 tbsp lime juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp chili powder. Stir until well combined.
3. Step 3: Toss spinach, cherry tomatoes, and red onion in a separate bowl. Drizzle with 1 tbsp olive oil and 1 tbsp lime juice. Toss to coat evenly.
4. Step 4: Divide spinach mixture between 2 bowls. Top with sliced chicken, avocado mixture, and cilantro. Squeeze remaining lime juice over each serving before serving.