Ingredients

Crispy Chicken

• 1 large boneless, skinless chicken breast, cut into bite-size pieces
• 1 tbsp avocado oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp sea salt
• ¼ tsp black pepper

Power Bowl

• 2 cups chopped romaine lettuce
• ½ avocado, sliced
• ½ cup cucumber, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup thinly sliced red onion
• 1 hard-boiled egg, halved

Creamy Ranch

• 3 tbsp unsweetened coconut yogurt
• 1 tbsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• ½ tsp dried dill
• ½ tsp garlic powder
• ¼ tsp onion powder
• Sea salt and black pepper to taste

Instructions

1. Cut the 1 large chicken breast into uniform bite-size. Add 1 tbsp avocado oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp sea salt, and 1/4 tsp black pepper. Toss until every piece is evenly coated.
2. Heat the black skillet over medium-high heat. Add the seasoned chicken in one layer and cook until deeply golden and crispy outside and fully cooked inside.
3. In a small ceramic ramekin, combine 3 tbsp coconut yogurt, 1 tbsp avocado oil, 1 tsp lemon juice, 1/2 tsp dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, pinch of sea salt, and pepper. Whisk until thick, smooth, and creamy.
4. Add 2 cups freshly chopped romaine to the same large ceramic serving bowl that will be used for the finished dish. Arrange the lettuce loosely to create the base.
5. Arrange 1/2 cup cucumber slices, halved cherry tomatoes, and thinly sliced red onion over separate sections of the romaine.
6. Fan half of a freshly sliced avocado along one side of the bowl. Place the two halves of the hard-boiled egg beside it.
7. transfer the same crispy chicken from the black skillet into the center of the assembled bowl. Drizzle the prepared ranch dressing over the chicken and vegetables.