NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Whole wheat tortilla

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

1 cup Romaine lettuce

0.25 cup Roma tomato

2 tbsp Red onion

1 tbsp Fresh cilantro

1 tbsp Lime juice

2 tbsp Black beans

2 tbsp Avocado

PREPARATION

• 1

  Preheat your oven to 375°F and press the whole wheat tortilla into an oven-safe bowl or a large muffin tin to form a bowl shape.

• 2

  Bake the tortilla for 8-10 minutes until it becomes golden brown and crisp, then remove from the oven to cool and harden.

• 3

  Dice the chicken breast into small, uniform cubes and season them thoroughly with sea salt, black pepper, smoked paprika, and garlic powder.

• 4

  Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until it is cooked through and develops a golden-brown exterior.

• 5

  In a small mixing bowl, combine the diced Roma tomato, finely chopped red onion, fresh cilantro, and lime juice to create the zesty pico de gallo.

• 6

  Assemble the bowl by layering the shredded romaine lettuce and black beans into the bottom of the crispy tortilla shell.

• 7

  Finish the dish by topping the greens with the warm sautéed chicken, the fresh pico de gallo, and the creamy avocado slices.