Blackened Chicken Power Bowl Recipe
Romaine, bell peppers, avocado, pico, cheddar, tortilla strips, avocado ranch dressing
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Ingredients
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Chicken
Salad Base
Toppings
Method
Prepare the Chicken
Season the Chicken
Rub the boneless, skinless chicken breasts with blackening spice evenly on both sides.
Cook the Chicken
Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and a nice crust forms. Remove from heat and let cool slightly before slicing.
Prepare the Salad Base
Chop the Romaine
Wash and chop the romaine lettuce into bite-sized pieces. Place in a large mixing bowl.
Slice the Bell Peppers
Remove the seeds and stems from the bell peppers, then slice them into thin strips. Add them to the bowl with the romaine.
Prepare the Avocado
Cut the avocado in half, remove the pit, and slice the flesh. Gently scoop it out and add it to the salad bowl.
Assemble the Power Bowl
Combine Ingredients
Add the pico de gallo, shredded cheddar cheese, and tortilla strips on top of the salad base.
Slice the Chicken
Slice the cooked blackened chicken into strips and place it on top of the salad.
Serve
Toss the salad lightly to combine all ingredients and serve immediately.