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  • Writer's pictureKaja

Mexican Chicken Bowl with Fresh Salsa

Can we just say that I am not used to prepping lunch. I am usually the sandwich maker, which I still am for the kids, but my hubby and I would also get mostly sandwiches for lunch. Maybe an occasional cheese quesadilla, basically anything quick and easy. Now that we are trying (key word Trying) to eat healthier, that means prepping a bit more. Which is a bit easier during a pandemic and can I just say... quite a bit tastier! I decided not to add the red onion to our lunch only because we had red onion in our lunch yesterday and I don't want to wear my husband out with red onion bitterness ;)



  • 1/4 red onion (optional)

  • 1/4 jalapeño pepper

  • 1 1/4 cup canned chickpeas

  • 1 cup cherry tomatoes

  • 2 1/4 tsp avocado oil (or olive oil)

  • 1 lime

  • 9 ounces chicken breast, precooked

  • 1 small avocado


  1. Dice red onion. Place in a small bowl and cover with hot water. Set aside for 10 minutes to remove some of the bitterness of the onion.

  2. Remove seeds from the jalapeño and finely chop. Add chickpeas (drained), cherry tomatoes (halved) and avocado oil. Toss to coat.

  3. Juice lime and add 2 1/4 tsp lime juice to bowl.

  4. Shred chicken into bite sized pieces. Cut avocado into 1/2 inch sections and add both to bowl.

  5. Drain water from red onion and add to the bowl. Mix gently to combine and season with salt and pepper to taste. Enjoy.

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