Chicken Avocado Bowl
Hitting your protein and calorie goals will be easy with our Chicken Avocado Bowl recipe! Nutritionally dense and high in protein, this recipe is easy to make and can be used for meal prep.
There is never a right time to start new goals, and if one of your goals for this year is to increase your protein intake then this recipe is for you!
Low Sodium Recipes
Just because a recipe does not use salt, doesn’t mean it lacks in favor! Our Chicken Avocado Bowl is low sodium but is packed with flavor. Using vinegar, garlic, parsley, olive oil, and black pepper adds depth and flavor to this dish!
There are many reasons why someone may need to have low or no sodium meals. Those that are pre diabetic, diabetic, on a renal/kidney diet, or have high blood pressure are just a few situations where someone needs to have low to no sodium in their diet.
A high sodium diet can increase your risk for kidney disease, stroke, high blood pressure, heart failure, and other life threatening conditions. Decreasing your daily sodium intake is a great way to keep your sodium levels at a healthy level!
Including this high calorie Chicken Avocado Bowl into your weekly rotation is a great way to try a no sodium meal!
If you are looking for another low/no sodium recipe, try out our Butternut Squash Quinoa Bowl!
Meal Prep Chicken Avocado Bowl
Our Chicken Avocado Bowl is a great option for weekly meal prep! Each ingredient can be prepped ahead of time and you can build your bowl when you are ready to eat it, or it can be put all together and ready to grab for work!
Try prepping the quinoa ahead of time and storing separately, along with the amount of baby spinach you need in a separate container. The chicken can be cooked and sliced ahead of time and stored to use later in the week. You can also buy pre cooked chicken to make this meal even easier!
Avocado can be diced and frozen, and when you are ready to eat it just let it thaw! The dressing can also be prepped ahead of time and stored in a small container. If you are preparing the whole bowl ahead of time, keep the dressing separate so it does not get soggy!
You can store each of the ingredients, or the entire bowl not including the dressing, for up to 5 days in the fridge! This makes the Chicken Avocado Bowl a great option to grab for work lunches.
Chicken Avocado Bowl Ingredient Benefits
Our Chicken Avocado Bowl is full of nutrient dense ingredients!
- Chicken Breast: high in protein and lean, making it a great everyday protein option!
- Quinoa: a great gluten free grain option and high in fiber! Also a great source of folate, magnesium, and iron.
- Avocado: full of healthy fats and fiber!
- Spinach: high in vitamin K which is an important vitamin for blood clotting and bone health!
- Olive Oil: another healthy fat option, it adds flavor and omega-3s to this dish!
- Vinegar: vinegar helps give this dish flavor without the addition of salt.
- Garlic: delicious and also nutrient dense, garlic is a great source of vitamin C and B6.
- Parsley: rich in antioxidants and vitamin K.
How to Make Chicken Avocado Bowl
To make our Chicken Avocado Bowl, first bake the chicken at 350 degrees for 28 minutes, or until it reaches an internal temperature of 165. Remove it from the oven and let it rest until it is cool enough to handle.
Next, heat a small pot on medium-high heat, add the dry quinoa and ½ cup of water. Bring this mixture to a boil and then reduce it to medium-low. Let it simmer for 15 minutes.
In a large bowl, combine the oil, vinegar, pepper, parsley, and minced garlic. Toss the spinach in the dressing mixture. Now top with the diced avocado, quinoa, and sliced chicken. Your high calorie Chicken Avocado Bowl is now ready to enjoy!
If you would like to learn more about high calorie recipes and how important it is to increase calorie intake as an older adult, check out our sister website The Geriatric Dietitian!
Let’s Check out the Recipe!
Chicken Avocado Bowl
Ingredients
- 4- ounce chicken breast sliced
- ¼ cup quinoa uncooked
- ½ whole avocado
- 1 cup baby spinach
- 1 tsp olive oil
- 1 tsp vinegar
- ¼ tsp black pepper
- 1 clove garlic minced
- ½ tsp dried parsley
Instructions
- Bake chicken breast at 350*F for 28 minutes, remove from oven and let rest until cool enough to handle.
- Heat a small pot on medium-high heat, add quinoa and ½ cup water.
- Bring to a boil, then reduce to medium-low heat and let simmer for 15 minutes.
- In a large bowl combine oil, vinegar, pepper, parsley, and minced garlic.
- Toss spinach in dressing mixture, top with diced avocado, quinoa, and sliced chicken.
- Enjoy!