Avocado Chicken Bowl

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  • 1 lb. chicken legs, thighs or small breasts (I used skin on, bone-in legs & thighs because they stay juicy!)
  • 1 Tbsp avocado oil, or olive oil
  • sea salt and freshly ground black pepper, to your taste
  • 1 large English cucumber, chopped
  • 3 stalks crisp celery, chopped
  • 1.5 cups cherry or grape tomatoes, halved or quartered
  • a large handful of fresh cilantro or parsley leaves
  • 1 large avocado, diced
  • 1/2 medium red onion, thinly sliced
  • 2 large fresh limes or lemons, juiced
  • 2 Tbsps high quality olive oil
  • 1 large clove fresh garlic, minced
  • sea salt and fresh cracked black pepper, to taste (about 1/4 teaspoon each)


  1. Preheat the oven to 375 degrees f. and line a baking sheet with parchment paper.
  2. Rub chicken with sea salt, pepper and 1 Tbsp of oil, then place it on the prepared pan.
  3. Roast for about 20-30 minutes, or until golden brown and cooked through.
  4. Depending on the size of the chicken pieces you’re using, roasting time will vary.
  5. Remove meat from your oven, cover with foil, allow to cool, then remove the skin and shred the meat.
  6. Meanwhile, in a small bowl add all ingredients for the dressing. Whisk well to combine.
  7. In a large bowl combine the ingredients nicely for your salad.
  8. Before serving, drizzle dressing over top, then toss to combine and enjoy!

ARTIKEL INI BERSUMBER DARI: https://cleanfoodcrush.com/

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