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Full detail recipe with description nutritional info and time and question answer Grilled chicken avocado salad bowl
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Here is a full detailed recipe for a Grilled Chicken Avocado Salad Bowl, including description, prep and cook time, nutritional information, and a Q&A section.
Grilled Chicken Avocado Salad Bowl
Description:
This Grilled Chicken Avocado Salad Bowl is a wholesome, protein-packed, and refreshing meal loaded with juicy grilled chicken, creamy avocado, crisp veggies, and a zesty lemon vinaigrette. It’s perfect for a healthy lunch or dinner and can be meal-prepped in advance.
Time Required:
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 2 bowls
Ingredients:
For the Chicken:
2 boneless skinless chicken breasts
1 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
Salt & pepper, to taste
Juice of ½ lemon
For the Salad Bowl:
4 cups mixed greens (spinach, arugula, romaine)
1 avocado, sliced
1 cup cherry tomatoes, halved
½ cucumber, thinly sliced
¼ red onion, thinly sliced
¼ cup feta cheese (optional
¼ cup cooked quinoa or brown rice (optional for carbs)
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt and pepper, to taste
Instructions:
1. Marinate and Grill the Chicken:
Rub the chicken breasts with olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
Preheat a grill or skillet over medium-high heat.
Grill chicken for about 5–6 minutes on each side, or until fully cooked and internal temperature reaches 75°C (165°F).
Let rest for 5 minutes, then slice.
2. Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. Assemble the Salad:
Divide greens between two large bowls.
Top with sliced grilled chicken, avocado, cherry tomatoes, cucumber, red onion, and feta (if using).
Add quinoa or rice if desired for a more filling meal.
Drizzle with the dressing.
4. Serve:
Serve immediately or store in the fridge for up to 2 days (keep dressing separate if storing).
Nutritional Information (Per Serving — without quinoa/rice and feta):
Calories: ~420 kcal
Protein: 35
Fat: 27g
Carbohydrates: 12g
Fiber: 6g
Sugars: 4g
Sodium: ~400mg
Note: Add ~100 kcal for ¼ cup cooked quinoa and ~80 kcal for feta cheese.
Q&A Section:
Q1: Can I make this salad ahead of time?
A: Yes! Store ingredients separately and combine just before serving to keep everything fresh. Store dressing in a sealed jar in the fridge.
Q2: Can I use chicken thighs instead of breasts?
A: Absolutely. Chicken thighs will be juicier and flavorful; just adjust the cook time.
Q3: What are some vegan alternatives?
A: Substitute grilled chicken with grilled tofu, chickpeas, or tempeh. Use maple syrup instead of honey in the dressing.
Q4: What can I use instead of lemon juice in the dressing?
A: Apple cider vinegar or red wine vinegar can be good substitutes.
Q5: Is this salad bowl suitable for weight loss?
A: Yes! It’s high in protein, healthy fats, and fiber, which helps keep you full. Just watch portion sizes and dres