9 ingredients · 30 minutes · 1 serving
- Preheat the oven to 400ºF (205ºC).
- Place the chicken in a baking dish and drizzle with 1/2 of the oil and season with 1/2 of the garlic powder and salt and pepper to taste. Bake for about 25 to 30 minutes, or until the chicken is cooked through. Let the chicken rest for five to 10 minutes before slicing.
- Meanwhile, in a mixing bowl combine the kiwi, avocado, and red onion. Add the lime juice, cilantro, and the remaining oil and garlic powder. Season with salt and pepper and add more lime juice to taste if needed.
- To serve, divide the chicken between plates and top with the kiwi avocado salsa. Enjoy!
5 ozs Chicken Breast
1 1/2 tsps Extra Virgin Olive Oil
1/4 tsp Garlic Powder (divided)
Sea Salt & Black Pepper (to taste)
1 Kiwi (peeled and chopped)
1/2 Avocado (chopped)
2 tbsps Red Onion
1/4 Lime (large, juiced)
1 1/2 tbsps Cilantro (chopped)
Nutrition Amount per serving:
Refrigerate the chicken in an airtight container for up to three days and the salsa up to one day.
One serving is approximately 5 oz chicken and 1/2 cup of salsa.
Add fresh garlic, jalapeno, or ground cumin to the salsa. Season the chicken with other dried herbs and spices.
No Red Onion
Use yellow onion or green onion instead.
Serve with fish, shrimp, or tofu.
Make it a Meal
Serve with quinoa, rice, cauliflower rice, salad or steam vegetables.
Dr.Anita Moosavi. Toronto Weight Loss and Wellness Clinic