Energizing American Bowl with Spicy Grilled Chicken

Allergens

Dairy (Greek yogurt), Eggs (optional)

Ingredients

• 2 chicken breasts
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• 3 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/2 cup red bell pepper, sliced
• 1 avocado, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/2 cup Greek yogurt
• 1 tbsp lemon juice
• Salt and black pepper, to taste

Instructions

1. In a small bowl, mix together smoked paprika, ground cumin, ground coriander, cayenne pepper, salt, and black pepper. Rub the spice mixture onto both sides of chicken breasts.
2. Preheat a grill or grill pan over medium high heat. Cook chicken for about 5 7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.
3. In a small bowl, whisk together Greek yogurt, lemon juice, salt, and black pepper to make the dressing.
4. Divide mixed greens among two bowls. Top with chicken, cherry tomatoes, cucumber, red bell pepper, avocado, red onion, and fresh cilantro leaves. Drizzle with Greek yogurt dressing.

Chef’s Insight

Experiment with different spices and herbs to customize the flavor of this dish to your preference.

Notes

Adjust the spice level to your preference by using more or less cayenne pepper.