Ingredients:

  • 1.5 lb boneless, skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cups mixed baby greens or chopped kale
  • 2 medium ripe avocados, cubed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced into half-moons
  • 1/4 cup red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Instructions:

  1. Pat the chicken breasts dry with a paper towel and rub with 2 tbsp olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  2. Heat a cast iron skillet or outdoor grill over medium-high heat. Place chicken in the pan undisturbed for 5-6 minutes to form a golden-brown crust, then flip and cook for another 5-7 minutes until the internal temperature reaches 165°F (74°C).
  3. While the chicken rests, whisk together 3 tbsp olive oil, lime juice, Dijon mustard, and minced garlic in a small jar until emulsified.
  4. Divide the mixed greens equally among four bowls and top with cherry tomatoes, cucumbers, and red onions.
  5. Slice the rested chicken into strips, place them across the greens, add cubed avocado, and drizzle with the zesty dressing.