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For the chicken:
2 MEDIUM CHICKEN BREASTS
1 TBSP HOMEMADE TACO SEASONING
½ TSP CUMIN
¼ TSP SALT
JUICE OF ½ LIME
1 TBSP OLIVE OIL
For the salad:
2 CUPS MIXED GREENS
1 RIPE AVOCADO
1 MED TOMATO, DICED
½ CUP BLACK BEANS, RINSED
½ CUP CORN, RINSED
¼ CUP CILANTRO
Cilantro Dressing:
HOMEMADE RANCH DRESSING OR Store-Bought Cilantro Lime dressing
STEP 1: In a medium zip lock bag, place chicken breasts, seasoning, cumin, salt, lime juice, and olive oil. Shake until combined and coated. Marinate minimum of 10 minutes.
STEP 2: Heat a heavy skillet to medium high heat. Add 1 tsp oil, cook chicken 4-5 minutes on each side. Allow to rest in pan for at least 5 minutes before cutting.
STEP 3: Layer salad mix, toppings, then add chicken and dressing just before serving.
Servings: 2
Nutrition per Serving: Calories 323, Fat 15.8g, Carbs 24g, Fiber 8g, Sugars 4.2g, Protein 23g
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
