NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 tsp extra virgin olive oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

2 cup chopped romaine lettuce

0.5 cup cherry tomatoes

0.25 cup sliced radishes

0.25 whole avocado

0.5 medium corn tortilla

0.25 cup plain Greek yogurt

1 tsp fresh lime juice

0.5 tsp dried dill

0.25 tsp onion powder

PREPARATION

• 1

  Preheat your oven to 375°F. Slice the corn tortilla into thin strips, place them on a baking sheet, and bake for 8-10 minutes until golden and crunchy.

• 2

  In a small bowl, combine the chili powder, cumin, garlic powder, and sea salt. Rub the spice mixture evenly over the chicken breast.

• 3

  Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is nicely browned.

• 4

  While the chicken cooks, prepare the zesty ranch by whisking together the Greek yogurt, lime juice, dried dill, and onion powder in a small ramekin.

• 5

  Halve the cherry tomatoes, slice the radishes, and dice the avocado.

• 6

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 7

  Place the chopped romaine in a large bowl. Top with the tomatoes, radishes, avocado, and sliced chicken.

• 8

  Drizzle the zesty ranch over the salad and finish with the crispy tortilla strips for a satisfying crunch.