Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 0.5 tsp sea salt
  • 2 large heads Romaine lettuce, chopped
  • 1 cup black beans, rinsed and drained
  • 1 cup fresh corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 large bell pepper, diced
  • 0.5 cup red onion, finely diced
  • 1 large avocado, sliced
  • 0.5 cup Pepper Jack cheese, shredded
  • 0.5 cup tortilla strips
  • 0.5 cup plain full-fat Greek yogurt
  • 0.25 cup fresh lime juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 clove garlic, grated
  • 0.25 cup fresh cilantro, minced

Instructions:

  1. Season chicken breasts evenly with smoked paprika, cumin, chili powder, and sea salt.
  2. Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Sear chicken for 6-8 minutes per side until internal temperature reaches 165°F. Remove and rest before slicing.
  3. In the same hot skillet, add the corn kernels. Cook for 3–4 minutes, stirring occasionally, until charred and toasted.
  4. Prepare the dressing by whisking together Greek yogurt, lime juice, 2 tbsp extra virgin olive oil, minced chipotle peppers, grated garlic, and cilantro until fully emulsified.
  5. In a large bowl, toss the black beans, charred corn, and chicken with a small portion of the dressing.
  6. Layer the chopped Romaine lettuce in bowls and top with the seasoned bean and chicken mixture, tomatoes, bell peppers, red onion, avocado, shredded cheese, and tortilla strips. Drizzle with remaining dressing and serve.