Shredded Chicken Taco Bowl

what you'll need

2 chicken breasts
1 can black beans
2 ripe avocados
1 lime
1 head romaine lettuce
1/2 red onion chopped
1/2 tsp garlic powder (plus more for black
beans)
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp salt
3 tbsp olive oil (plus more for pan)

directions

  • preheat oven to 350
  • in a bowl add 3 tbsp EVOO + spices (garlic, onion, pepper, salt, cumin) mix well
  • place chicken breasts in bowl - coat with marinade
  • heat large cast iron to medium heat with 1 tbsp oil
  • place chicken breasts in pan for min 5 do not touch
  • flip and place in oven for 15 min
  • once done, remove + shred chicken
  • heat black beans in a small pan with a little bit of oil, sea salt + garlic to taste (I used about 1/2 tsp) 
  • mash with fork until smooth
  • peel + chop red onion
  • wash + chop romaine lettuce 
  • cut + de-pit avocado -mash avocados in bowl until smooth- add juice from 1/2 lime + dash of salt (to taste)
  • in a bowl add lettuce, onions, chicken, guacamole + refried beans - mix well
  • squeeze fresh lime on top
  • optional- salsa + cheese (if not dairy free)