Updated: Feb 17, 2022
My clients know that I personally do not recommend low carb diets for a whole host of reasons. That being said, sometimes a lower carb meal feels like what my body is craving and that is perfectly fine. This recipe is great in times like those. It is also a very common practice for weight class athletes to use carb restriction in order to cut water weight. This recipe is perfect for my combat athletes who are getting ready for their pre fight weigh ins and need to loose water quickly. With this in mind, seeing substantial weight loss by following a low carb diet is likely mostly due to water loss in the first few weeks. Carbs help to retain water in our bodies so limiting them can have a drastic impact on the scale but this change is not fat loss and not likely to be maintainable regardless.
1.5 lbs chicken breast
1 bell pepper
1 package cherry tomatoes
1 red onion
1 can chickpeas (can be removed to further reduce carbs)
2 tablespoons garlic powder
Salt and Pepper
Cut chicken into bite sized pieces
add salt, pepper, 1 tablespoon garlic powder, zest and juice of 1 lime, salt, and pepper to chicken
cook over the stove in a non stick pan or a pan lightly greased with olive oil, set aside
Dice, Cucumber, pepper, red onion, and avocado into similar sized pieces, add to a large mixing bowl
half tomatoes and add to bowl
Drain 1 can chickpeas and add to the salad mixture
add zest and juice of two remaining limes
season with 1 tablespoon garlic powder, salt and pepper
optional: drizzle with olive oil
add cooked chicken and mix salad together until well mixed and lime juice and spices evenly coat all ingredients
add feta cheese and mix into salad, or sprinkle on top before serving.
serving options: for a low carb meal, serve as is or in a lettuce leaf. This is also fantastic served in a pita bread or in my simple high protein naan bread. Recipe linked here.