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Preheat oven to 450°F.
Wash and dry the fresh produce.
Pat chicken dry with paper towels and transfer to a large baking dish; drizzle with oil, sprinkle with taco seasoning on both sides, and spread out in an even layer.
Place chicken in the oven (it doesn't have to be fully heated) and bake until cooked through, 18-20 minutes.
Meanwhile, chop or tear romaine into bite-sized pieces; place in a medium bowl.
Trim, seed, and medium dice bell peppers; trim and thinly slice radishes. Add both to the bowl with the romaine and set aside.
When the chicken is done, remove from oven and sprinkle with cheese. Return to the oven and bake until cheese is melted and golden, 4-5 minutes more.
Meanwhile, halve and pit avocado; scoop out with a spoon and medium dice. Add to the bowl with the veggies and toss to combine the salad.
To serve, divide salad between bowls; top with cheesy chicken and drizzle with dressing. Enjoy!
Preheat oven to 450°F.
Wash and dry the fresh produce.
Pat chicken dry with paper towels and transfer to a large baking dish; drizzle with oil, sprinkle with taco seasoning on both sides, and spread out in an even layer.
Place chicken in the oven (it doesn't have to be fully heated) and bake until cooked through, 18-20 minutes.
Meanwhile, chop or tear romaine into bite-sized pieces; place in a medium bowl.
Trim, seed, and medium dice bell peppers; trim and thinly slice radishes. Add both to the bowl with the romaine and set aside.
When the chicken is done, remove from oven and sprinkle with cheese. Return to the oven and bake until cheese is melted and golden, 4-5 minutes more.
Meanwhile, halve and pit avocado; scoop out with a spoon and medium dice. Add to the bowl with the veggies and toss to combine the salad.
To serve, divide salad between bowls; top with cheesy chicken and drizzle with dressing. Enjoy!