Name: Chicken taco salad bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tbsp taco seasoning; 1 1/2 tsp olive oil; 1/3 cup canned black beans, drained and rinsed; 2 tbsp water; 3.5 oz romaine lettuce, shredded; 2 oz red cabbage, thinly sliced; 3 tbsp nonfat Greek yogurt; 2 tsp lime juice; 1/4 tsp salt; 1/3 cup cilantro, chopped

Nutrition

Per serving

443 calories

Protein: 56g; 51% of calories
Carbs: 29g; 26% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 0 min

In a large bowl, whisk together the yogurt, lime juice, and salt. Add the shredded romaine and red cabbage, tossing well to coat with the dressing.
Heat the olive oil in a skillet over medium high heat. Season the chicken pieces with the taco seasoning. Add the chicken to the pan and cook for 5 minutes, flipping once halfway.
Add the black beans and water to the skillet. Cook for 2 minutes, stirring to scrape up any browned bits from the pan, until the chicken is cooked through and the water has mostly evaporated. Done when opaque in the center, 165°F.
Transfer the dressed slaw to a plate. Top with the warm chicken and bean mixture, then garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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