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Grilled Chicken Salad & Chickpea Avocado Rice Bowl

A low-carb meal plan for a total of 2000 calories featuring chicken, chickpeas, avocado, and rice, designed for two satisfying meals with a balanced macronutrient profile.

8/16/202519 views

Grilled Chicken Salad with Avocado and Chickpeas

Nutrition Information

Calories
1200
Protein
92g
Carbs
36g
Fat
74g

Ingredients

  • 8 oz grilled chicken breast
  • 1 avocado, diced
  • 1 cup cooked chickpeas (canned, rinsed, and drained)
  • 4 cups mixed greens (spinach, arugula, or lettuce)
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper to taste
  • Optional: fresh herbs (parsley, cilantro) for garnish

Instructions

Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper.
Grill the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Let it rest for 5 minutes before slicing.
In a large salad bowl, combine the mixed greens, diced avocado, and chickpeas.
In a small bowl, mix olive oil, lemon juice, salt, and pepper to create a dressing.
Slice the grilled chicken and add it to the salad. Drizzle the dressing over the salad and toss gently.
Top the salad with feta cheese and garnish with fresh herbs if desired. Serve immediately.

Chickpea and Avocado Rice Bowl

Nutrition Information

Calories
800
Protein
32g
Carbs
88g
Fat
36g

Ingredients

  • 1 cup cooked brown rice
  • 1 cup cooked chickpeas (canned, rinsed, and drained)
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup cucumber, diced
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Optional: lime wedges for serving

Instructions

In a large bowl, mix the cooked brown rice and cooked chickpeas.
In a separate small bowl, whisk together olive oil, apple cider vinegar, garlic powder, salt, and pepper to make a dressing.
Drizzle the dressing over the rice and chickpeas and mix well to combine.
To serve, divide the rice mixture into bowls and top with sliced avocado, cherry tomatoes, and diced cucumber.
Serve with lime wedges on the side, if desired.