Southwest Chicken Salad | Meal Prep Lunch Bowls

🧺Ingredients

• 1½ lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper
• 8 cups chopped romaine lettuce (about 2 heads)
• 1 can (15 oz) black beans, drained and rinsed
• 1½ cups corn kernels (fresh, frozen-thawed, or canned)
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• 2 avocados, diced (added when serving)
• ½ cup plain Greek yogurt
• 1–2 tbsp adobo sauce (from a can of chipotle peppers in adobo)
• 2 tbsp fresh lime juice
• 1 tsp honey
• ¼ tsp garlic powder
• Fresh cilantro and lime wedges, for serving

👩‍🍳Instructions

1. Season the chicken. Stir the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper together. Rub the chicken with olive oil, then coat evenly with the spice mix.
2. Grill or sear. Cook over medium-high heat 5–6 minutes per side until cooked through (165°F internal). Rest 5 minutes — this keeps every slice juicy — then slice against the grain.
3. Whisk the chipotle dressing. Combine the Greek yogurt, adobo sauce, lime juice, honey, garlic powder, and a pinch of salt until smooth. Thin with 1–2 tsp water if you like it pourable.
4. Build the bowls. Divide the romaine among 4 meal prep containers. Top each with black beans, corn, cherry tomatoes, and red onion.
5. Add chicken, pack the dressing separately. Lay the sliced chicken over each bowl and portion the dressing into small lidded containers or jars so nothing gets soggy.
6. Serve. Dice fresh avocado over the bowl, drizzle with chipotle dressing, and finish with cilantro and a squeeze of lime.

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