Name: Chicken taco salad bowl
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, diced into bite-sized pieces; 1/2 cup canned black beans, drained and rinsed; 1 tsp avocado oil; 1 tbsp taco seasoning; 1/4 tsp salt; 2 tbsp water; 3.5 oz romaine lettuce, chopped; 1/3 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced; 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

425 calories

Protein: 49g; 45% of calories
Carbs: 35g; 33% of calories
Fat: 10g; 21% of calories

Instructions

Prep 15 min · Cook 5 min

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and half the salt. Cook for 5 to 6 minutes, stirring often, until the chicken is browned and cooked through. Done when opaque in the center, 165°F.
Add the black beans, taco seasoning, and water to the skillet. Stir to coat the chicken. Simmer for 2 to 3 minutes until the liquid has thickened into a light sauce.
While the chicken simmers, toss the romaine, tomatoes, red onion, and lime juice in a large bowl with the remaining salt. Top with the warm chicken and bean mixture. Garnish with cilantro and serve immediately.

Nutrition

Ingredients

Instructions

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