High Protein Chicken Taco Salad Bowl
High Protein Chicken Taco Salad Bowl with chicken breast, romaine, black beans, corn, salsa yogurt dressing, and Tex-Mex flavor.
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Equipment
Ingredients
For the Bowl:
- 1½ pounds boneless skinless chicken breast
- 1 tablespoon olive oil
- 1½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 cups chopped romaine lettuce
- 1 cup black beans well drained and rinsed
- 1 cup corn drained
- 1 cup cherry tomatoes halved
- ½ cup red bell pepper chopped
- ¼ cup red onion chopped
- ¼ cup reduced-fat shredded Mexican cheese blend
- 2 tablespoon fresh chopped cilantro
- 1 lime cut into wedges
For the Creamy Taco Yogurt Dressing:
- ½ cup plain nonfat greek yogurt
- 3 tablespoon salsa
- 1 tablespoon lime juice
- 1 tablespoon water
- ½ teaspoon chili powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt
Instructions
- Pat the chicken dry with paper towels.
- Sprinkle the chicken with chili powder, garlic powder, cumin, smoked paprika, onion powder, salt, and black pepper.
- In a large skillet, heat the olive oil over medium heat.
- Add the chicken to the skillet. Cook the chicken for 6 to 7 minutes.
- Turn the chicken over with tongs. Cook the chicken for another 6 to 7 minutes, or until the internal temperature reaches 165 degrees F.
- Transfer the chicken to a cutting board. Let the chicken rest for 5 minutes.
- Dice or slice the chicken.
- In a small bowl, add the Greek yogurt, salsa, lime juice, water, chili powder, garlic powder, cumin, and salt. Using a wire whisk, mix until smooth.
- Divide the romaine lettuce between 4 bowls.
- Top each bowl with chicken, black beans, corn, cherry tomatoes, red bell pepper, red onion, shredded cheese, and cilantro.
- Drizzle each bowl with creamy taco yogurt dressing. Serve each bowl with lime wedges.
Notes
Tips and Tricks
Keep the dressing separate for meal prep - Store the dressing in a small container and add it right before serving to keep the lettuce crisp.Storing and Reheating
Store in the Refrigerator - Store the chicken, vegetables, beans, corn, cheese, and dressing in separate airtight containers for up to 4 days. Store Assembled Bowls - If the bowls are already assembled, store them without the dressing for up to 2 days. Reheat Chicken in the Microwave - Place the chicken in a microwave-safe dish. Heat in short intervals until warm. Reheat Chicken on Stovetop - Place the chicken in a skillet over low heat with 1 tablespoon water. Warm until heated through. Add Dressing After Reheating - Add the creamy taco yogurt dressing after the chicken is warm and the bowl is ready to serve.Nutrition
Calories: 509kcalCarbohydrates: 50gProtein: 54gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 114mgSodium: 735mgPotassium: 1888mgFiber: 12gSugar: 8gVitamin A: 7617IUVitamin C: 46mgCalcium: 230mgIron: 5mg
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