NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

0.5 cup corn kernels

1 cup red bell pepper

0.25 cup 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

2 tbsp fresh cilantro

0.13 whole avocado

PREPARATION

• 1

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

• 2

  2. Heat a large skillet over medium-high heat with half of the extra virgin olive oil and sear the chicken for 6-7 minutes per side until golden brown and fully cooked.

• 3

  3. Remove the chicken from the pan to rest, then add the corn kernels and diced red bell pepper to the same skillet, charring them for 3-4 minutes until slightly blackened.

• 4

  4. In a large mixing bowl, whisk together the remaining olive oil, lime juice, and the rest of the salt, pepper, cumin, and chili powder to create the dressing.

• 5

  5. Add the black beans, charred corn, roasted peppers, and finely diced red onion to the bowl, tossing thoroughly to ensure every ingredient is coated in the vinaigrette.

• 6

  6. Slice the rested chicken into strips and serve it over the salad base, finishing the dish with fresh cilantro and sliced avocado.