Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1/4 cup fresh cilantro, finely chopped
  • 1 pinch salt
  • 2 cups cooked quinoa or brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn
  • 2 cups shredded romaine lettuce
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved

Instructions:

  1. In a medium bowl, toss the cubed chicken with olive oil, minced garlic, smoked paprika, cumin, salt, pepper, and lime juice. Let it marinate for 10 minutes.
  2. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add the chicken in a single layer, searing until a mahogany-colored crust forms and the meat is cooked through.
  3. In a small mixing bowl, whisk together the plain non-fat Greek yogurt, extra virgin olive oil, lime juice, honey, chopped cilantro, and a pinch of salt until smooth.
  4. Prepare the bowls by layering the cooked quinoa or brown rice at the base, followed by drained black beans, corn, and shredded romaine lettuce.
  5. Top each bowl with a portion of the seared garlic-lime chicken, diced avocado, and halved cherry tomatoes.
  6. Drizzle the high-protein Greek yogurt dressing over the top before serving or storing for meal prep.