Ingredients

· 3 cups chicken broth

· 1 tablespoon red chili powder

· 1 teaspoon ground cumin

· ½ teaspoon garlic powder

· Salt and ground black pepper

· 1 kg chicken fillets

· 4 tablespoons olive oil

· 1 cup frozen corn

· 1 can black beans

· Mexican blend cheese

· 3 tomatoes

· 1 avocado

· 1 onion

· 1 jalapeño

· 1 clove garlic

· 2 tablespoons lime juice

· 1 cup cilantro

Method

In a saucepan bring chicken broth to a boil then cover, reduce heat to medium-low and allow to simmer for 15 minutes. Remove from heat and let it rest for five minutes. Meanwhile, heat a grill pan over the stove. In a bowl whisk red chili powder, cumin, garlic powder, salt and pepper. Pound chicken fillets to even out the thickness using the flat side of meat mallet. Brush both sides with olive oil and then, season well with the chili powder mixture. Grill the chicken over medium heat until cooked through. Transfer chicken to a plate, cover and let it rest and then, cut into pieces. Now prepare the avocado salsa. In a bowl gently toss together tomatoes, avocado, onion, jalapeno, garlic, lime juice, olive oil, cilantro and season with salt and pepper. Assemble the bowls with chicken, corn, black beans, cheese, avocado salsa and Greek yogurt if desired and serve.