Ingredients
– 1 ½ pounds boneless skinless chicken breasts
– 2 teaspoons taco seasoning
– ¼ teaspoon chili powder
– ¼ teaspoon cumin
– ¼ teaspoon salt
– 4 cups shredded romaine lettuce
– 1 ½ cups diced zucchini
– 1 ½ cups diced yellow squash
– 1 cup diced red bell pepper
– 1 teaspoon olive oil
– ½ cup sliced avocado
– 2 tablespoons salad dressing (such as Southwestern ranch or cilantro)
– 4 tablespoons salsa (as an alternative topping)
Instructions
1-First: season the 1 ½ pounds of boneless skinless chicken breasts with 2 teaspoons of taco seasoning, ¼ teaspoon chili powder, ¼ teaspoon cumin, and ¼ teaspoon salt. Preheat your grill to 350°F and cook the chicken for 10-12 minutes, flipping once, until it’s fully done and juicy.
2-While the chicken grills, sauté the vegetables in 1 teaspoon of olive oil using the same spices. Add 1 ½ cups diced zucchini, 1 ½ cups diced yellow squash, and 1 cup diced red bell pepper, cooking them until they’re tender but still firm for a nice crunch.
3-Once everything is ready, assemble your bowls with 4 cups of shredded romaine lettuce as the base. Top with the warm grilled chicken, sautéed veggies, and ½ cup sliced avocado. Finish with 2 tablespoons of salad dressing or 4 tablespoons of salsa for a fresh kick.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥑 Use ripe avocado for the creamiest texture and best flavor.
🌶️ Adjust spices in the taco seasoning to suit your heat preference.
🥗 Customize veggies and dressings to keep the bowls interesting and flavorful.
- Prep Time: 10 minutes
- Grilling and Cooking: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling, Sautéing
- Cuisine: American
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Fat: 13g
- Carbohydrates: 10g
- Protein: 41g