Light, colorful, and loaded with fresh textures — this dish combines tender chili-seasoned tilapia with creamy avocado, crisp green beans, and a juicy tomato–spinach salad. A simple, clean meal perfect for a healthy lunch or dinner!
Ingredients
For the Tilapia
1 tilapia fillet
1 tbsp olive oil
½ tsp chili powder
½ tsp paprika
Salt & pepper, to taste
½ tsp lemon juice
For the Sides
1 cup fresh green beans
½ avocado, sliced
1 cup spinach
1–2 tomatoes, sliced
1 tbsp olive oil
1 tsp balsamic or lemon juice
Salt & pepper, to taste
Directions
Season the tilapia:
Rub the tilapia with olive oil, chili powder, paprika, salt, pepper, and a small splash of lemon juice.
Cook the tilapia:
Heat a pan over medium heat and cook the fillet for 3–4 minutes per side until lightly golden and flaky.
Prepare the green beans:
Steam or boil green beans for 4–6 minutes until tender-crisp. Drain and season with a pinch of salt.
Assemble the salad:
Arrange spinach on the plate, top with sliced tomatoes, and drizzle with olive oil + lemon (or balsamic). Add salt and pepper.
Add the avocado:
Slice and arrange neatly beside the salad.
Plate everything:
Place the warm tilapia next to the veggies, creating a balanced, colorful dish.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: ~430 kcal per serving
Servings: 1
enjoy