Lemon Herb Chicken Salad

Prep Time: 5 minutes

Cook Tim: 20 minutes

Servings: 1

Ingredients:

½ cup cooked jasmine rice

½ cup roasted sweet yellow peppers

½ cup roasted broccoli florets ½ ripe avocado

⅓ cup nonfat plain Greek yogurt

1 tbsp olive oil

Juice of 1 lime

1 tbsp water (add more as needed to thin)

1 clove garlic, minced or grated

Salt & black pepper, to taste

Directions:

Cook Jasmine Rice

Rinse ¼ cup dry jasmine rice under cold water.

Add to small pot with ½ cup water + pinch of salt.

Bring to a boil, reduce heat to low, cover and simmer 12–15 min.

Let sit 5 min off heat, then fluff.

Air Fry Veggies

Toss ½ cup sliced sweet yellow peppers + ½ cup broccoli florets with 1 tsp olive oil or spray, salt, pepper, and garlic powder.

Air fry at 390°F for 10–12 min, shaking halfway.

Make the Dressing

Blend ½ avocado, ⅓ cup Greek yogurt, 1 tbsp olive oil, juice of 1 lime, 1 tbsp water, 1 clove garlic, salt, and pepper.

Add optional cumin or cilantro.

Blend until smooth and creamy. Adjust water for consistency.

Assemble the Salad

Plate 2 cups spring mix.

Add jasmine rice, roasted veggies, and sliced sous vide chicken.

Drizzle with 2 tbsp of avocado lime dressing.

Macros:

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