2 chicken breasts
2 tbsp olive oil
juice & zest of 2 limes
3 minced garlic cloves
½ tsp salt
¼ tsp pepper

Salad
4 cups romaine lettuce
1 cup halved cherry tomatoes
¾ cup black beans rinsed & drained ½ cup corn
½ avocado

Dressing
½ avocado
handful coriander
juice of 1 lime
1 minced garlic clove
¼ cup greek yogurt

In a small bowl, mix together olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Add the chicken breasts and marinate in the fridge for 2 hours.

After marinating, heat 1 tablespoon of olive oil in a saucepan over medium heat. Cook the chicken for 5 minutes on each side or until golden brown and cooked through. Let it cool, then cut into strips.

Blend all dressing ingredients until smooth and set aside.

Clean the saucepan, then add corn and black beans. Heat for 5 minutes on medium, then remove from heat.

In a large bowl or 2 smaller bowls, layer the chopped lettuce, heated beans, corn,tomatoes, avocado, and chicken strips. Drizzle with the dressing and serve fresh.

In a small bowl, mix together olive oil, lime juice, garlic, chili powder, cumin, salt, and pepper. Add the chicken breasts and marinate in the fridge for 2 hours.

After marinating, heat 1 tablespoon of olive oil in a saucepan over medium heat. Cook the chicken for 5 minutes on each side or until golden brown and cooked through. Let it cool, then cut into strips.

Blend all dressing ingredients until smooth and set aside.

Clean the saucepan, then add corn and black beans. Heat for 5 minutes on medium, then remove from heat.

In a large bowl or 2 smaller bowls, layer the chopped lettuce, heated beans, corn,tomatoes, avocado, and chicken strips. Drizzle with the dressing and serve fresh.

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