Avocado Lime Chicken Cabbage Bowl

• 200 g (200 g raw boneless skinless chicken breast) — Boneless skinless chicken breast, raw
• 100 g (100 g peeled, pitted avocado) — Avocado
• 100 g (100 g raw green cabbage, thinly shredded) — Raw green cabbage
• 15 g (1 tbsp (15 g) fresh lime juice) — Fresh lime juice
• 6 g (2 tbsp (6 g) fresh cilantro, chopped) — Fresh cilantro
• 8 g (2 tsp (8 g) extra-virgin olive oil, divided) — Extra-virgin olive oil
• 0.8 g (1/8 tsp (0.8 g) fine salt, divided) — Fine salt

Method

1. 1Mix the cilantro-lime dressingWhisk all 15 g lime juice and all 6 g cilantro with 4 g olive oil and 0.4 g fine salt in a clean bowl.1 minLook for: The dressing is bright green and lightly emulsified, with no dry salt at the base.Safety: Rinse and dry the cilantro before chopping it.
2. 2Prepare the cabbage and avocadoRemove the cabbage core, shred all 100 g cabbage into thin ribbons, and cut the peeled avocado into 2 cm pieces.2 minLook for: The cabbage ribbons are crisp and narrow, and the avocado pieces are intact with no peel or pit.Safety: Use a stable cutting board and keep the prepared produce away from raw chicken.
3. 3Prepare the chickenPat the chicken dry, slice it horizontally into two even cutlets, and rub both sides with the remaining 0.4 g fine salt.1 min 30 secLook for: Both cutlets are dry, evenly thick, and carry a visible light salt coating.Safety: Wash hands and sanitize the knife and board immediately after handling raw chicken.
4. 4Sauté the chickenHeat the remaining 4 g olive oil in a skillet over medium-high heat, add both chicken cutlets, and cook for 4 minutes per side.8 min · 165°FLook for: Both sides are browned and the thickest center reaches 165°F.Safety: Check each cutlet with a clean thermometer and continue in 1-minute increments if either is below 165°F.
5. 5Rest and slice the chickenTransfer the cooked chicken to a clean plate, rest it for 5 minutes, then cut both cutlets across the grain into strips.5 minLook for: The juices remain in the rested chicken and every strip has an opaque center.Safety: Do not place cooked chicken on the plate or board that held it raw.
6. 6Assemble the complete bowlToss the cabbage with half the cilantro-lime dressing, add every avocado piece and chicken strip, then spoon the remaining dressing over the complete bowl.1 minLook for: Every measured ingredient is in the bowl, with glossy cabbage beneath warm chicken and intact avocado.Safety: Serve immediately or refrigerate the assembled bowl within 2 hours.