Keto Chicken Avocado Lunch Bowls – Fresh, Filling, and Ready in Minutes

These bowls check all the boxes for a weekday lunch: quick, satisfying, and packed with flavor. You get juicy chicken, creamy avocado, crisp veggies, and a bright lemon-garlic dressing that ties it all together. It’s the kind of meal that feels fresh without being fussy.

Make it once and you’ll want it on repeat for meal prep or a fast at-home lunch.

Print Recipe

Keto Chicken Avocado Lunch Bowls – Fresh, Filling, and Ready in Minutes

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 4 servings

Ingredients

• 2 large chicken breasts (about 1 to 1.25 lb), thinly sliced or butterflied
• 2 ripe avocados
• 4 cups mixed greens (spring mix, romaine, or spinach)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh cilantro or parsley, chopped (optional)
• 2 tbsp olive oil (for cooking)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (optional for heat)
• Kosher salt and black pepper
• 1 lemon (zest and juice)
• 3 tbsp extra-virgin olive oil (for dressing)
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/4 tsp red pepper flakes (optional)

Instructions

• Prep the chicken: Pat chicken dry. Season both sides with smoked paprika, garlic powder, cumin, chili powder (if using), 1 tsp salt, and 1/2 tsp pepper.
• Sear the chicken: Heat 2 tbsp olive oil in a skillet over medium-high. Cook chicken 4–6 minutes per side until browned and cooked through.Rest 5 minutes, then slice.
• Make the dressing: In a small jar, combine lemon zest, lemon juice, 3 tbsp extra-virgin olive oil, Dijon, minced garlic, a pinch of salt, pepper, and red pepper flakes. Shake until emulsified.
• Prep the veggies: Halve tomatoes, dice cucumber, and thinly slice red onion. Chop herbs if using.
• Assemble the bowls: Divide greens between 2–3 bowls.Top with sliced chicken, tomatoes, cucumber, and onion.
• Add avocado: Slice avocados just before serving. Fan over each bowl and season with a pinch of salt.
• Dress and serve: Drizzle dressing over each bowl. Garnish with herbs.Taste and adjust salt and lemon to preference.

Why This Recipe Works

• Balanced keto macros: High in healthy fats from avocado and olive oil, with lean protein from chicken and low-carb veggies.
• Big flavor, simple steps: A quick skillet chicken and a no-fuss dressing bring restaurant-level taste.
• Meal prep friendly: Components keep well and assemble fast throughout the week.
• Customizable: Swap greens, tweak heat, or add crunch without adding carbs.

Shopping List

• 2 large chicken breasts (about 1 to 1.25 lb), thinly sliced or butterflied
• 2 ripe avocados
• 4 cups mixed greens (spring mix, romaine, or spinach)
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 small red onion, thinly sliced
• 1/4 cup fresh cilantro or parsley, chopped (optional)
• 2 tbsp olive oil (for cooking)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (optional for heat)
• Kosher salt and black pepper
• 1 lemon (zest and juice)
• 3 tbsp extra-virgin olive oil (for dressing)
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Prep the chicken: Pat chicken dry. Season both sides with smoked paprika, garlic powder, cumin, chili powder (if using), 1 tsp salt, and 1/2 tsp pepper.
2. Sear the chicken: Heat 2 tbsp olive oil in a skillet over medium-high. Cook chicken 4–6 minutes per side until browned and cooked through.

   Rest 5 minutes, then slice.

3. Make the dressing: In a small jar, combine lemon zest, lemon juice, 3 tbsp extra-virgin olive oil, Dijon, minced garlic, a pinch of salt, pepper, and red pepper flakes. Shake until emulsified.
4. Prep the veggies: Halve tomatoes, dice cucumber, and thinly slice red onion. Chop herbs if using.
5. Assemble the bowls: Divide greens between 2–3 bowls.

   Top with sliced chicken, tomatoes, cucumber, and onion.

6. Add avocado: Slice avocados just before serving. Fan over each bowl and season with a pinch of salt.
7. Dress and serve: Drizzle dressing over each bowl. Garnish with herbs.

   Taste and adjust salt and lemon to preference.

How to Store

• Chicken: Store sliced chicken in an airtight container for up to 4 days.
• Dressing: Keep in a sealed jar in the fridge for 1 week. Shake before using.
• Veggies: Prep and store separately to avoid soggy greens. Assemble right before eating.
• Avocado: Slice fresh.

  If prepping ahead, toss with lemon and store tightly wrapped for 1 day.

Benefits of This Recipe

• Keto-friendly: Low in carbs, high in fiber and healthy fats to support steady energy.
• Protein-rich: Chicken keeps you full and supports muscle maintenance.
• Nutrient-dense: Avocado adds potassium and monounsaturated fats; veggies bring vitamins and crunch.
• Quick and flexible: Works for lunch, light dinner, or meal prep without a lot of cooking.

Common Mistakes to Avoid

• Overcooking the chicken: Dry chicken ruins the bowl. Pull it when it hits 165°F and let it rest.
• Skipping the seasoning: The spice blend is simple but important. Don’t be shy with salt.
• Pre-slicing avocado too early: It browns quickly.

  Slice last or toss with lemon if storing.

• Overdressing the greens: Dress right before serving to keep everything crisp.

Recipe Variations

• Spicy chipotle: Swap chili powder for 1 tsp chipotle powder and add a squeeze of lime to the dressing.
• Greek twist: Use oregano and lemon on the chicken, add olives and feta, and swap Dijon for red wine vinegar.
• Ranch vibe: Mix the dressing with 1–2 tbsp ranch seasoning and fresh dill.
• Tex-Mex bowl: Add sliced jalapeños and a dollop of sour cream. Use lime instead of lemon.
• Roasted option: Roast chicken at 425°F for 18–22 minutes for hands-off cooking.

FAQ

Can I use rotisserie chicken?

Yes. Shred or slice it and warm briefly in a skillet with the spices and a splash of olive oil to boost flavor.

What can I use instead of avocado?

If you’re not strict keto, try sliced halloumi or a few olives for richness.

For keto, add extra olive oil or a few macadamias for healthy fats.

How many carbs are in this bowl?

Exact numbers vary by portion and ingredients, but a typical bowl lands around 6–10 net carbs, mostly from veggies and lemon. Adjust onion and tomato to lower carbs further.

Can I make this dairy-free?

It already is. Just avoid adding cheese in the variations and you’re set.

What’s the best way to meal prep these?

Store chicken, chopped veggies, and dressing separately.

Assemble and slice avocado right before eating. This keeps textures fresh.

Wrapping Up

These Keto Chicken Avocado Lunch Bowls deliver clean flavor, great texture, and dependable nutrition with minimal effort. Keep a batch of seasoned chicken and a jar of lemon-garlic dressing in the fridge, and you’ll have fresh lunches ready all week.

Simple to make, easy to customize, and always satisfying.