Prep the chicken: Cut into small cubes and mix with 2 tablespoons of taco seasoning.
10 ounces chicken breast, 2 tablespoons taco seasoning
Cook the chicken: Heat oil in a skillet over medium-high. Add the chicken and cook for 10–12 minutes, stirring occasionally, until golden and cooked through. Remove and keep warm.
Assemble the bowls: Start with a layer of lettuce, then add rice, beans, corn, pico de gallo, onion, avocado, chicken, and cheese.
1 tablespoon olive oil, 1 ½ cup cooked rice, ¾ cup pico de gallo, ½ cup canned black beans, 4 tablespoons shredded cheese, ½ avocado, ½ cup corn, 1-2 small romaine lettuce, 2 tablespoons finely sliced
Top it off: Add a spoonful of Greek yogurt, drizzle of hot sauce, a sprinkle of red chili flakes, fresh herbs, and a squeeze of lime.
2 tablespoons plain Greek yogurt, 2 tablespoons cilantro, 1 pinch red chili flakes, drizzle of hot sauce, lime wedge
