Slice the chicken into bite-sized strips. Season with the chili powder, cumin, garlic pepper, and salt.
8 ounces chicken breast, ½ teaspoon chili powder, ¼ teaspoon cumin, ¼ teaspoon garlic pepper, ⅛ teaspoons Kosher salt
Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the chicken, stirring occasionally, until it’s cooked through, about 10 minutes.
1 tablespoon olive oil, 8 ounces chicken breast
Transfer the chicken to a plate lined with paper towels and allow it to rest.
Chop or slice the avocado.
Grab 2 bowls and add 1 cup of arugula to each one. Divide the chicken, avocado, beans, and cheese between the bowls.
2 cups baby arugula, ⅔ cup black beans, 2 ounces colby-jack, cheddar-jack, or cheddar cheese
Top with salsa and Lime-Avocado Sauce.
2 tablespoons Low-Sodium Easy Homemade Salsa, ¼ cup 5-Minute Lime-Avocado Sauce