Dinner Ideas Guide

Cumin-Spiced Chicken with Avocado and Bell Pepper Salad

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  • Mediterranean, Mexican
  • lunch

This delightful dish brings together the zesty flavors of Mexican cuisine with a Mediterranean twist, featuring cumin-spiced chicken served atop a fresh avocado and bell pepper salad. The savory chicken is perfectly complemented by the creamy avocado and the vibrant crunch of bell peppers, creating a harmonious blend that is both nutritious and satisfying. Perfect for a light lunch, this meal is quick to prepare and bursting with flavor, making it a fantastic choice for any day of the week.

Imagine biting into tender chicken seasoned with aromatic cumin, paired with the refreshing coolness of ripe avocado and the sweet crunch of bell peppers. This recipe is not just about filling your stomach; it’s about treating your taste buds to a fiesta of flavors that celebrate the best of both Mexican and Mediterranean kitchens. The combination of spices and fresh ingredients will leave you feeling energized and satisfied. Let’s dive into this easy-to-make, delicious dish that will surely become a favorite in your household!

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Ingredients

– 1 pound (450g) chicken breast
– 2 teaspoons (5g) cumin
– 1 medium (150g) avocado
– 2 medium (250g) bell pepper
– 2 tablespoons (30ml) olive oil
– to taste salt
– to taste pepper
– 1 medium (100g) lime

Instructions

Start by preparing the chicken. Cut the chicken breast into bite-sized pieces and place them in a bowl. Season with cumin, salt, and pepper. Drizzle with 1 tablespoon of olive oil and mix well to ensure the chicken is evenly coated with the spices.

Heat a skillet over medium heat and add the remaining tablespoon of olive oil. Once the oil is hot, add the seasoned chicken pieces to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Make sure the internal temperature reaches 165°F (75°C). Remove from heat and set aside.

While the chicken is cooking, prepare the salad. Dice the avocado and bell peppers into small pieces. Place them in a mixing bowl and gently toss together.

Once the chicken is cooked and slightly cooled, add it to the bowl with the avocado and bell peppers. Squeeze the juice of one lime over the mixture and give it a gentle toss to combine all the ingredients without mashing the avocado.

Taste the salad and adjust seasoning with additional salt and pepper if needed. Serve immediately either in bowls or on a platter, garnished with extra lime wedges if desired. Enjoy your refreshing and flavorful lunch!

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