NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups romaine lettuce

0.5 medium corn tortilla

0.25 whole avocado

0.5 cup cherry tomatoes

2 tbsp red onion

0.5 tbsp extra virgin olive oil

1 tbsp lime juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp chili 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

  Season the chicken breast evenly with half of the sea salt, black pepper, cumin, and chili powder.

• 3

  Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing into strips.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lime juice, and the remaining salt, pepper, cumin, and chili powder to create the dressing.

• 5

  Roughly chop the romaine lettuce, halve the cherry tomatoes, and thinly slice the red onion.

• 6

  In a large serving bowl, toss the romaine, tomatoes, and onion with the prepared lime-cumin dressing.

• 7

  Top the salad with the sliced grilled chicken, diced avocado, and the toasted tortilla strips.