Easy Avocado Chicken Keto Lunch Bowl

The Avocado Chicken Keto Lunch Bowl is a satisfying, low-carb meal built around tender chicken breast, creamy avocado, crisp mixed greens, and a touch of cherry tomato for brightness. A simple lime and olive oil drizzle ties everything together, delivering plenty of healthy fats, quality protein, and fiber to keep you full and energized without relying on extra carbs. This quick, customizable bowl works beautifully for weekday lunches, post-workout fuel, or casual gatherings where everyone can build their own keto-friendly plate.

Course Lunch, Main Course, Meal Prep, Salad

Cuisine American, Keto, Low Carb

Keyword avocado chicken, gluten free, keto lunch bowl, keto meal prep, low carb salad

Prep Time 10

Cook Time 12

Total Time 22

Servings bowls

Calories 520kcal

Equipment

Cutting board
Chef's knife
large skillet
Mixing bowl
Tongs

Ingredients

For the chicken

8 ounces boneless skinless chicken breast about 2 small breasts or 1 large, patted dry
1 tablespoon olive oil
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika or regular paprika

For the bowls

4 cups mixed greens such as baby spinach, arugula, and romaine, loosely packed
1 medium avocado ripe but firm, sliced or cubed
1/2 cup cherry tomatoes halved, about 8 to 10 tomatoes
2 tablespoons extra-virgin olive oil for drizzling
2 tablespoons fresh lime juice about 1 lime
1 tablespoon fresh cilantro chopped, optional
1 ounce feta cheese or cotija crumbled, optional

Instructions

Season the chicken on both sides with salt, black pepper, garlic powder, and smoked paprika, pressing the spices in so they adhere well.
Heat the olive oil in a large skillet over medium heat until shimmering but not smoking.
Add the chicken breasts to the skillet and cook until golden and cooked through, about 5 to 7 minutes per side depending on thickness.
Transfer the cooked chicken to a cutting board and let it rest for a few minutes before slicing it into strips or bite-size pieces.
While the chicken rests, divide the mixed greens between two serving bowls and top each with avocado and cherry tomatoes.
Arrange the warm sliced chicken over the greens in each bowl.
Whisk together the extra-virgin olive oil and fresh lime juice in a small bowl or measuring cup until slightly emulsified.
Drizzle the lime and olive oil mixture evenly over each bowl and sprinkle with cilantro and feta if using, adjusting salt and pepper to taste before serving.

Notes

To meal prep this recipe, cook the chicken ahead of time and store it in an airtight container in the refrigerator for up to 4 days. Keep the greens, tomatoes, and avocado stored separately, adding the avocado and lime just before eating to prevent browning. The bowls can be enjoyed cold or with the chicken gently reheated in a skillet over low heat. For even fewer carbs, reduce the cherry tomatoes or omit the cheese, and for more fat you can add a dollop of sour cream or a spoonful of guacamole on top.

Nutrition