Spicy Taco Bowls

I love making these, and they are super easy. You can make these as spicy as you want by getting hot instead of mild diced tomatoes with green chilies, or by using only one taco seasoning package. I call them Spicy Taco Bowls, but my sister makes fun of me and says it's just taco salad. Either way, I love em and so does my family. Andy hates lettuce (sad, I know...) so I leave that out for him and he eats his with corn tortillas. So, that is always an option as well. 


Ingredients
1lb Organic Chicken Breast
1 Package Taco Seasoning (I like mine super flavorful, so I use 1 1/2-2 packages)
1 Can Organic Black Beans (drained)
1/2 Bag Organic Frozen Corn
1 Can Diced Tomatoes with Green Chilies (mild is spicy enough for me)
1 Bunch Cilantro
Cotija Cheese (mozzarella or jack cheeses are a decent substitute)
Oikos Plain Greek Yogurt
3 Organic Romaine Hearts

Directions

Cook chicken breasts in enough water to coat the bottom of the pan. (This is how I avoid using oil. It won't brown as well, but it does make it moist) When thoroughly cooked, shred, add taco seasoning and stir it into the meat well. Then add black beans, corn and diced tomatoes with chilies. Allow all to cook through.

*Julienne cut your romaine hearts, ( This just means to cut into thin thin strips. I will explain it at the bottom of the post) chop your cilantro and shred cheese if needed.

To assemble: Put lettuce in a bowl. Put your chicken mixture on top. Sprinkle with as much or as little of the cilantro, and cheese as you would like. Top with a dollop of Greek Yogurt. (Sounds freaky I know, but it tastes EXACTLY like sour cream but is sooo much better for you!)


* Romaine Hearts are super easy to julienne. Lay the whole heart on a cutting board. Using a large chopping knife cut thin slices across the open end and work your way toward the connected end. Since the lettuce is made up of individual leaves, your cuts should fall apart into thin individual strips. about 1/4 inch in width.