NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 tsp Chili powder

0.25 tsp Cumin

0.13 tsp Sea salt

0.13 tsp Black pepper

2 cups Romaine lettuce

2 tbsp Black beans

2 tbsp Corn kernels

0.5 cup Grape tomatoes

0.25 cup Red bell pepper

1 tbsp Monterey Jack cheese

2 tbsp Avocado

1 tsp Pepitas

1 tsp Extra virgin olive oil

1 tbsp Lime juice

0.5 tsp Honey

0.25 tsp Garlic powder

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the chili powder, cumin, sea salt, and black pepper.

• 2

  Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken rests, prepare the vinaigrette by whisking together the extra virgin olive oil, lime juice, honey, and garlic powder in a small bowl.

• 4

  In a large salad bowl, combine the chopped romaine lettuce, rinsed black beans, corn, halved grape tomatoes, and diced red bell pepper.

• 5

  Slice the rested chicken into thin strips and place them on top of the salad greens.

• 6

  Garnish the salad with shredded Monterey Jack cheese, diced avocado, and pepitas.

• 7

  Drizzle the chili-lime vinaigrette over the salad just before serving and toss gently to combine.