Cantina Chicken Bowl

Spray a pan with cooking spray and place over medium-high heat.

Add the pulled chicken to the pan and cook until heated through.

Stir in the taco seasoning until the chicken is evenly coated. Remove from heat and set aside.

Place the drained black beans and Spanish-style rice in separate microwave-safe bowls. Cover and microwave for about 30 seconds, or until warm.

For a better texture, rinse the fat-free shredded cheese under cold water and pat it completely dry with a paper towel.

To make the avocado ranch sauce, combine 57g Greek yogurt, avocado, lime juice, ranch seasoning, water, garlic powder, and salt in a blender. Blend until smooth. This recipe makes 4 servings of sauce.

Assemble your bowl. Start with a base of Spanish rice, then add the seasoned chicken, black beans, shredded lettuce, and cheese.

Top with guacamole, shredded red cabbage, pico de gallo, and the remaining 30g of plain Greek yogurt as a sour cream substitute.

Drizzle with one serving of the homemade avocado ranch sauce and serve.