Ingredients:

Pack of 2 Chicken breasts

2 tsp Olive Oil

Salt

Pepper

Paprika

Garlic Powder

Onion Powder

6 tsp Sugar free Barbecue Sauce- I used Ray's No Sugar Added

2 Large Handfuls of Spinach

1 cup Cherry Tomatoes

2 tbsp Black Beans

1/2 Avocado

Healthier Greek Yogurt Ranch:

4 tbsp Greek Yogurt

1 1/2 tbsp Water

1 tsp Lemon Juice

Pinch of Dried or Fresh Dill

Onion Powder

Garlic Powder

Directions:

Step#1:

Prepare your Chicken by coating each with about a teaspoon of olive oil and sprinkle with salt, pepper, paprika, garlic powder, and onion powder.

Step#2:

Air fry chicken on 350 for 10 minutes or bake for 15 minutes on 350. Then, coat chicken with 1 tsp of barbecue sauce on each side. Air fry again at the same temperature for 10-15 minutes or bake for 10-15 minutes until the chicken is fully cooked. You will know this if the internal temperature is at least 170 or the chicken doesn't have a pink hue to it when you cut into it.

Step#3:

Make the ranch dressing by mixing all of the ingredients. This is optional and can be replaced by any store bought ranch.

Step #4:

Slice the Chicken. Then, prepare your bowls with 1 handful of spinach, 1 tbsp of black beans and 1/2 cup sliced cherry tomatoes. Then add on 1 chicken breast to each salad (or less if desired). Then drizzle with ranch and 1 more tsp of barbecue sauce per salad.

(nutrition facts vary depending on your ingredients)

The first label is without ranch. For a lower calorie recipe decrease the serving size of the chicken :)