Ingredients:

  • 1.5 lbs chicken breast, cubed
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups shredded romaine lettuce
  • 1 cup shredded sharp cheddar cheese
  • 1 cup pico de gallo
  • 2 medium avocados, diced
  • 1/2 cup sour cream
  • 1 lime, cut into wedges
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a large non stick skillet or cast iron pan over medium high heat. Note: Wait until the oil shimmers to ensure a good sear.
  2. Add the cubed chicken to the skillet. Sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper.
  3. Sauté the chicken, stirring occasionally, for 8–10 minutes until the meat is browned and has a dark, savory crust.
  4. While the meat cooks, divide the shredded romaine lettuce evenly among six bowls.
  5. Arrange the seared protein in the center of each bowl. Note: This warms the lettuce slightly without wilting it.
  6. In separate sections around the edge of the meat, add the drained pico de gallo, shredded cheddar cheese, and diced avocado.
  7. Place a dollop of sour cream on top of the chicken.
  8. Sprinkle with fresh cilantro.
  9. Squeeze a fresh lime wedge over each bowl until the juices brighten the colors of the avocado and meat.