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makes 2 servings/bowls
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2 skinless boneless chicken breasts, lightly pounded to an even thickness
2 Tbsp avocado or olive oil, divided
1 small ripe avocado, chopped or sliced
1 cup cooked quinoa, or brown rice
4 cups salad greens of choice
2-3 Tbsps fresh lime juice
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1 large ripe mango, peeled pitted and cubed
a small handful of fresh mint or cilantro leaves, chopped
1 cup chopped cherry tomatoes
1/2 small red onion, diced small
1 jalapeño, seeded and diced
juice of 1 fresh lime
pinch of sea salt and pepper
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Season chicken breast with sea salt and pepper on both sides.
Heat 1 tablespoon of your oil in a large skillet over medium high heat. Add chicken and cook until golden brown on both sides and no longer pink in the center, 4-5 minutes per side. Set meat aside on a cutting board, covered, to rest for 5 minutes, then slice it against the grain.
Meanwhile, in a small bowl combine all mango salsa ingredients, gently stir.
To assemble your bowls, divide the salad greens between 2 bowls, then top each equally with cooked quinoa or rice, sliced chicken, avocado and mango salsa.
Drizzle each with a bit of oil and fresh lime juice, then ENJOY!
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