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Chili Lime Chicken Salad Jar

Makes 2 Servings

Macros: 291 cal, Fat 17g, Carbs 7g, Fibre 2g, Protein 27g


227g Chicken Breast (boneless, skinless)

2 Tbsps Avocado Oil (divided)

1/2 tsp Chili Powder

1/2 tsp Smoked Paprika

1/4 tsp Garlic Powder

1/4 tsp Sea Salt

1/2 Red Bell Pepper (finely chopped)

1/2 cup Cherry Tomatoes (chopped)

1 Lime (juiced)

2 Tbsps Cilantro (finely chopped)

2 cups Baby Spinach


Preheat the oven to 400ºF (204ºC).

Place chicken breasts in a baking dish. Drizzle with half of the oil and season with chili powder, paprika, garlic, and salt. Rub the seasoning and the oil all over both sides of the chicken. Bake for about 25 to 30 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let it rest for at least 10 to 15 minutes. Cut the rested chicken into 1/2-inch cubes and allow it to cool completely.

Meanwhile, add the bell pepper and tomatoes to a bowl with the lime juice, cilantro, and the remaining oil. Stir to combine.

Divide the peppers, tomatoes and dressing between jars then add the cooled chicken and spinach. Place the lid on the jar and store in the refrigerator.

To serve, dump the contents of the jar into a bowl. Enjoy!

Leftovers: Refrigerate jars for up to three days.

More Flavour: Add onion and garlic to the peppers and tomatoes. Add chipotle chili powder, cumin, onion powder or cayenne pepper to the chicken seasoning. Serve with black beans, brown rice or corn kernels.

Additional Toppings: Avocado, sliced jalapenos, green onions and extra cilantro.

Time Saver: Make the chicken in advance to save time.

Jar Size: Use a jar that is 500 mL in size or bigger.

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