NUTRITION

SERVINGS

INGREDIENTS

6 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 cup romaine lettuce

0.25 cup black beans

0.5 cup red bell pepper

0.25 whole avocado

1 tbsp lime juice

2 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel and place them in a bowl, tossing with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

• 3

  Arrange the seasoned chicken on the prepared baking sheet and bake for 18-22 minutes, or until the internal temperature reaches 165°F and the edges are slightly charred.

• 4

  While the chicken is baking, wash and chop the romaine lettuce and dice the red bell pepper.

• 5

  In a large serving bowl, combine the romaine, rinsed black beans, and diced bell pepper to create the salad base.

• 6

  Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

• 7

  Place the warm chicken strips over the salad and top with fresh avocado slices.

• 8

  Drizzle the entire salad with lime juice and garnish with chopped fresh cilantro before serving.