Every week our friends at the Natural Gourmet Institute in New York City develop healthy recipes exclusively for our readers. This Southwestern chicken bowl was created in response to a request from Eve Halpern of Boston, Massachusetts. She wrote us because she was hoping to find “a quick, packable lunch that works with a higher fat and lower carb diet.” Eve is trying to be very mindful of her eating habits in order to defeat pre-diabetes, but has grown tired of her usual plain salad for lunch and wants to mix it up a bit.

The total carbohydrate content of this recipe is less than 30 grams per serving and 10 grams of fiber makes it a well-rounded meal. You can replace the chicken with grilled fish or roasted vegetables for additional lunch ideas. Try this recipe today and share a photo of the result on Twitter or Instagram @LiveSonima with the hashtag #RecipebyRequest. You can submit your own request here for a chance to receive a personalized recipe tailored to your favorite flavors and unique lifestyle and dietary needs.

Photo by Hailey Wist; Styling by Laurie Knoop




Chicken Bowl
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1 jalapeno, finely diced
  • 1/2 teaspoon ground cumin
  • 3 tablespoons olive oil, divided
  • 1 lb free-range organic skinless chicken breast, cut into 3/4"- thick strips
  • 2 cups romaine, finely shredded
  • 1 cup cherry tomatoes, halved
  • 1 large orange bell pepper, thinly sliced
  • 1 cup roasted corn
  • 1 avocado, thinly sliced
Cilantro-Lime Vinaigrette
  • 2 large handfuls fresh cilantro leaves
  • 1 clove garlic, smashed
  • 1/2 teaspoon sea salt
  • 2 tablespoons fresh lime juice (1 lime)
  • 1 tablespoon white wine vinegar
  • 3/4 cup olive oil


  1. In a bowl, whisk together lemon juice, garlic, salt, jalapeño, cumin and 2 tablespoons oil. Toss chicken in marinade and refrigerate for at least 20 minutes, up to 8 hours.

  2. In a large non-stick skillet, heat remaining 1 tablespoon olive oil over medium-high heat.
    Cook chicken until browned throughout, turning occasionally, 6-8 minutes.

  3. In a blender, puree cilantro, garlic, salt, lime juice and vinegar. With the motor running, slowly stream in olive oil.

  4. In a large bowl, toss together lettuce, tomatoes and pepper with some vinaigrette until vegetables are lightly coated; add more vinaigrette as needed.

  5. To serve, divide salad among four bowls. Top with avocado slices and chicken.

Nutritional Information

Total Fat
Saturated Fat
Dietary Fiber

4 Servings