Ingredients
2 cups cooked boneless, skinless chicken breast, cubed
12 oz short pasta (penne or fusilli recommended)
1 ½ cups cherry tomatoes, halved
1 cup frozen corn, thawed
2 ripe avocados, pitted
¼ cup fresh lime juice
¼ cup olive oil
½ cup chopped fresh cilantro
2 cloves garlic, minced
1 tsp ground cumin
Salt and pepper to taste
4 cups baby spinach or romaine lettuce
1 red onion, thinly sliced (optional)
Instructions
Cook pasta according to package instructions, then drain and let cool
Grill or sauté chicken cubes with salt, pepper, and a pinch of cumin until fully cooked
In a blender, combine avocados, lime juice, garlic, and olive oil until smooth
Toss cooked pasta with chicken, cherry tomatoes, corn, and dressing
Add baby spinach or romaine lettuce and toss gently to coat
Season with salt and pepper to taste
Refrigerate 15 minutes before serving to enhance flavors
Notes
Use gluten-free pasta for a gluten-free option
Fresh herbs like parsley or mint can substitute for cilantro
Add grilled zucchini or bell peppers for extra veggies
Store leftovers in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Breakfasts
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl (1 serving)
- Calories: 380
- Sugar: 3g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg