2Season both sides of the chicken with olive oil, cumin, paprika, chili powder, garlic powder, oregano, salt, and pepper.
3Place the seasoned chicken on a parchment-lined baking sheet.
4Bake the chicken in the oven at 425 degrees Fahrenheit for 25 minutes.
5Dice the red bell pepper, green bell pepper, red onion, green onion, and Roma tomato.
6Finely chop the cilantro.
7Add the chopped vegetables to a large bowl.
8Drain and rinse the black beans, then add them to the bowl.
9Shave the corn from the cob and add it to the bowl.
10Once the chicken has cooled for a few minutes, dice it into small pieces.
11Add the diced chicken to the bowl with the vegetables.
12Prepare the dressing by combining Greek yogurt, lime juice, cumin, paprika, garlic powder, salt, and pepper in the bowl with the chicken and vegetables.
13Mix everything really well until combined evenly.
14Portion the salad into individual containers.
Ingredients
2 large chicken breast
olive oil
1 tsp cumin
0.25 tsp paprika
0.125 tsp chili powder
0.25 tsp garlic powder
oregano
salt
pepper
1 red bell pepper
1 green bell pepper
0.5 red onion
2 green onions
1 Roma tomato
1 handful cilantro
16 oz can black beans
1 ear corn
0.75 cup nonfat plain Greek yogurt
2 tbsp lime juice
Equipment
cutting boardknifeparchment lined baking sheettongslarge bowlmeasuring cup
Tips
Do not be shy with the seasoning.
The cilantro is a must-have ingredient.
This can be served on lettuce wraps, tortillas, or just scooped right out of the dish.