Chicken Fajita Salad Bowls

• FOR THE FAJITA-STYLE SEASONING:
• 2 teaspoons Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Cumin
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 teaspoons Paprika
• FOR THE SALAD:
• 3 Boneless, Skinless Chicken Breasts
• 3 pinches Salt, Or To Taste
• 1 Tablespoon Avocado Oil
• 1/2 whole Medium Red Onion, Thinly Sliced
• 1 Red Bell Pepper, Thinly Sliced
• 1/2 cups Sour Cream
• 1/2 cups Salsa
• 8 ounces, weight Shredded Cheddar Cheese, Or As Desired
• Guacamole (Using 3 Avocados), For Topping
• 12 Large Romaine Lettuce Leaves, Torn Into Bite-sized Pieces

1. Preheat oven to 425u0b0F. Mix seasoning ingredients and set aside.
2. Season both sides of chicken breasts with salt to taste, then rub both sides with the fajita seasoning. Place on a baking sheet and bake in preheated oven for about 22-25 minutes, or until chicken reaches 165u0b0F in the thickest part. Allow to cool for a few minutes before slicing.
3. Meanwhile, as the chicken is baking, heat oil in a large skillet over medium heat. Add onion, cover, and cook, stirring often, until it begins to soften, about 6-8 minutes. Add bell pepper and cook until pepper is tender-crisp and onion is completely soft, about 5 minutes. Remove from heat.
4. Divide lettuce between bowls. Top with chicken, fried onions/peppers, sour cream, salsa, cheese, and guacamole. Serve immediately. Store any leftovers in the refrigerator for 3-5 days.

fajitastyle, onion powder, garlic, cumin, oregano, freshly ground black pepper, paprika, salad, chicken breasts, salt, avocado oil, red onion, red bell pepper, sour cream, salsa, cheddar cheese, avocados

Taken from tastykitchen.com/recipes/salads/chicken-fajita-salad-bowls/ (may not work)