Honey-Lime Chicken Taco Salad Bowls

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1 1/4 lb boneless skinless chicken breasts
• 3 Tbsp olive oil
• 2 Tbsp honey
• 3 Tbsp lime juice
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 2 hearts romaine lettuce
• 1 (15-oz) can black beans
• 1 cup frozen corn kernels
• 1 cup cherry tomatoes
• 1 large avocado
• 1/3 cup crumbled cotija cheese
• 1/4 cup fresh cilantro
• 1 cup tortilla strips or crushed tortilla chips
• 1/3 cup plain Greek yogurt
• 1–2 tsp hot sauce

Instructions

1. 1Pat the chicken breasts dry and place them in a shallow dish. Whisk olive oil, honey, lime juice, chili powder, cumin, smoked paprika, garlic powder, and salt; pour over the chicken and turn to coat. Marinate at room temperature 15 minutes (or up to overnight in the fridge).
2. 2Heat a large cast-iron or nonstick skillet over medium-high heat. Add the remaining olive oil, then add the chicken and cook 6–7 minutes per side until deeply browned and the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes.
3. 3While the chicken rests, drain and rinse the black beans. Warm the frozen corn in a dry skillet over medium heat for 3–4 minutes until lightly charred in spots; set aside.
4. 4Chop the romaine into bite-size pieces and divide among four bowls. Halve the cherry tomatoes, dice the avocado, and roughly chop the cilantro.
5. 5Slice the rested chicken against the grain into thin strips. Arrange chicken, black beans, charred corn, tomatoes, and avocado over the lettuce in each bowl.
6. 6In a small bowl stir together Greek yogurt, remaining lime juice, hot sauce, and salt to make a quick creamy drizzle.
7. 7Sprinkle cotija and cilantro over the bowls, then top with tortilla strips for crunch. Drizzle the yogurt sauce generously over everything.
8. 8Serve immediately, or pack components separately for meal prep and assemble just before eating so the chips stay crisp.