Santa Fe Blackened Chicken Bowl Recipe
organic kale, romaine, cheddar-jack, avocado, corn & black bean salsa
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Ingredients
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Chicken Marinade
Salad Base
Corn & Black Bean Salsa
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the marinade. Add the chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes.
- 2
Cook the Chicken
Preheat a skillet or grill over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
Salad Assembly
- 3
Prepare the Salad Base
In a large bowl, combine chopped kale and romaine lettuce. Toss them together to mix.
- 4
Add Toppings
Top the salad with shredded cheddar-jack cheese, sliced avocado, sweet corn, and black beans.
Salsa Preparation
- 5
Make the Salsa
In a small bowl, combine finely chopped red onion, diced tomato, chopped cilantro, lime juice, and salt to taste. Mix well and set aside.
Final Assembly
- 6
Assemble the Bowl
Slice the cooked chicken and place it on top of the prepared salad. Spoon the corn and black bean salsa over the chicken and salad. Serve immediately.
