Ingredients
4 boneless, skinless chicken breasts
2 cups cooked black beans (canned or homemade)
1 1/2 cups corn kernels (fresh or canned, low-sodium)
1 ripe avocado
2 cups romaine lettuce
1 cup diced tomatoes
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
2 tbsp plain Greek yogurt (as a non-alcoholic dressing substitute)
Fresh cilantro, chopped (optional)
Lime wedges for garnish
Instructions
Preheat oven to 375°F (190°C)
Season chicken breasts with cumin, paprika, chili powder, garlic powder, onion powder, salt, and pepper
Heat olive oil in a skillet and sear chicken for 3-4 minutes per side. Transfer to oven and bake 10-15 minutes until fully cooked
While chicken bakes, chop and toss romaine, tomatoes, black beans, corn in a large bowl
Slice avocado and add to salad
Mix Greek yogurt, lime juice, salt, and pepper to create dressing (keep separate)
Serve chicken with salad, drizzling dressing over portions and garnishing with cilantro and lime wedges
Notes
For meal prep, store components separately in glass containers. Toss with dressing just before eating to maintain crispness
Add red onion, jalapeños, or tortilla strips for optional crunch
Canned beans will add sodium; drain and rinse to reduce
Substitute Greek yogurt dressing with a dairy-free option if preferred
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Baking
- Cuisine: American Southwest
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving (with all components per portion)
- Calories: 480
- Sugar: 3g
- Sodium: 1500mg
- Fat: 23g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 42g
- Cholesterol: 80mg