NUTRITION

SERVINGS

INGREDIENTS

9 oz boneless skinless chicken thighs

1 tsp olive oil

0.5 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cups romaine lettuce

0.5 cup bell pepper

0.25 cup red onion

0.25 cup black beans

0.25 whole avocado

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken thighs dry with a paper towel and place them in a small mixing bowl.

• 3

  Toss the chicken with olive oil, chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Arrange the chicken on the prepared baking sheet and bake for 20 to 25 minutes, or until the internal temperature reaches 165°F.

• 5

  While the chicken is roasting, wash and chop the romaine lettuce, bell pepper, and red onion.

• 6

  Rinse and drain the black beans thoroughly.

• 7

  Once the chicken is cooked, let it rest for 5 minutes before slicing into thin strips.

• 8

  In a large salad bowl, combine the romaine, peppers, onions, and black beans.

• 9

  Place the sliced chicken on top of the vegetables.

• 10

  Finish the salad with sliced avocado, fresh cilantro, and a generous squeeze of lime juice as a natural dressing.