PCOS Mexican Keto Recipes: Lunch - Mexican Chicken Salad
Nutrition per Serving
350
Calories
30g
Protein
10g
Carbs
20g
Fat
Grocery list: chicken breasts, avocado, cherry tomatoes, black olives, shredded cheddar cheese, lettuce, sour cream, olive oil, salt, pepper. This recipe has a low GI due to the high fiber content from the vegetables and the healthy fats from the avocado and olive oil.
Ingredients
2 chicken breasts (500g), 1 avocado (200g), 1/2 cup cherry tomatoes (75g), 1/4 cup black olives (30g), 1/4 cup shredded cheddar cheese (28g), 2 cups lettuce (94g), 1/2 cup sour cream (115g), 1 tbsp olive oil (14g), Salt and pepper to taste
Instructions
1. Season the chicken breasts with salt and pepper. 2. Heat the olive oil in a pan over medium heat. 3. Cook the chicken breasts until golden brown and cooked through. 4. Let the chicken cool, then shred it. 5. In a large bowl, combine the shredded chicken, avocado, cherry tomatoes, black olives, and shredded cheddar cheese. 6. Top with sour cream and serve over lettuce.
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