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

 

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Ingredients

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

Directions

  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

Calories
470
Total Fat
29g
Saturated Fat
4.5g
Cholesterol
75mg
Sodium
630mg
Carbohydrates
26g
Dietary Fiber
10g
Sugars
8g
Protein
3g
YIELD:

4 Servings