NUTRITION

SERVINGS

INGREDIENTS

7.5 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

0.5 cup cherry tomatoes

0.25 cup red bell pepper

2 tbsp red onion

0.25 whole avocado

1 tbsp fresh cilantro

1 whole lime

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

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

• 3

  Add the olive oil, chili powder, cumin, garlic powder, sea salt, and black pepper to the chicken, tossing until evenly coated.

• 4

  Arrange the chicken on the prepared baking sheet and bake for 20 to 22 minutes, or until the internal temperature reaches 165°F.

• 5

  While the chicken bakes, chop the romaine lettuce, halve the cherry tomatoes, dice the bell pepper, and thinly slice the red onion.

• 6

  Remove the chicken from the oven and let it rest for 5 minutes before slicing into thin strips.

• 7

  Assemble the salad by placing the lettuce in a large bowl and topping it with the tomatoes, peppers, onions, and sliced chicken.

• 8

  Finish the dish by adding the avocado slices and fresh cilantro, then squeeze the juice of the entire lime over the top before serving.