Ingredients
2 (8-ounce) boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil, divided
1 teaspoon chili powder
1 teaspoon garlic powder, divided
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
1/2 teaspoon salt, divided
2 medium avocados, sliced and divided
1/2 cup packed fresh cilantro leaves, plus more for garnish
1/3 cup reduced-fat sour cream
1/4 cup lime juice (from 2 medium limes)
1 small jalapeño pepper, stemmed, seeded and sliced
2 medium romaine lettuce hearts, washed and chopped (about 8 cups)
2 small red, yellow and/or orange bell peppers, sliced
3/4 cup sliced red onion
3/4 cup shredded pepper Jack cheese
1 cup crushed unsalted white corn tortilla chips
Directions
Step 1
Preheat oven to 425°F. Toss chicken, 1 tablespoon oil, chili powder, 1/2 teaspoon garlic powder, cumin, onion powder, smoked paprika and 1/4 teaspoon salt together in a large bowl until the chicken is well coated.
Step 2
Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chicken; cook until slightly charred on both sides, about 3 minutes per side.
Step 3
Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion registers 165°F, about 15 minutes. Transfer the chicken to a cutting board and let stand for 5 minutes.
Step 4
Meanwhile, combine 1/2 cup avocado, cilantro, sour cream, lime juice, jalapeño and the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon salt in a food processor. Process until smooth, about 2 minutes.
Step 5
Slice the chicken. Place lettuce in a large bowl or on a large platter. Top with bell peppers, onion, sliced chicken, cheese, tortilla chips and the remaining 1 1/2 cups avocado. Garnish with cilantro leaves, if desired, and serve with the dressing.
Nutritional Facts
Calories: 535
Fat: 34g
Saturated Fat: 8g
Cholesterol: 104mg
Carbs: 25g
Total Sugars: 7g
Added Sugars: 0g
Protein: 36g
Fiber: 10g
Sodium: 538mg
Potassium: 1,054mg
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