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

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.