NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 tsp chipotle powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cups romaine lettuce

0.5 cup cherry tomatoes

0.5 cup bell pepper

0.25 whole avocado

0.5 medium corn tortilla

2 tbsp greek yogurt

1 tbsp lime juice

1 tsp cilantro

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with chipotle powder, sea salt, and black pepper.

• 3

  Heat olive oil in a skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

• 4

  While the chicken rests, chop the romaine lettuce, halve the cherry tomatoes, and dice the bell pepper. Place them in a large salad bowl.

• 5

  In a small ramekin, whisk together the Greek yogurt, lime juice, and minced cilantro to create a creamy dressing.

• 6

  Slice the avocado and place it on top of the greens along with the sliced chicken and crispy tortilla strips.

• 7

  Drizzle the creamy lime dressing over the salad and toss gently before serving.