📝 Instructions
Prepare the Chicken: Pat chicken breasts dry. In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub the seasoning all over the chicken breasts.
Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips or dice.
Make the Guacamole: In a medium bowl, mash the avocados with a fork. Stir in lime juice, red onion, cilantro, and salt until just combined. Taste and adjust seasoning.
Prepare the Pico de Gallo: In a small bowl, combine diced tomatoes, red onion, cilantro, lime juice, and a pinch of salt. Mix gently.
Warm the Corn & Beans: In a small pan, you can quickly sauté the thawed corn for a couple of minutes, adding a pinch of smoked paprika if desired. Warm the rinsed black beans in a separate pan or microwave until heated through.
Assemble the Bowls: Divide the chopped romaine lettuce among two large serving bowls. Arrange the grilled chicken, guacamole, pico de gallo, black beans, and corn in separate sections over the lettuce.
Serve: Garnish with extra cilantro if desired and serve immediately with fresh lime wedges.
💡 Chef’s Tips
Make it Spicy: For those who love a bit of heat, try adding a finely diced jalapeño to your pico de gallo or guacamole. It brings a fantastic kick!
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