1 ½ pounds boneless skinless chicken breasts Provides the high-protein base for the meal.

4 cups shredded romaine lettuce Serves as the fresh, low-carb base for each bowl.

1 ½ cups diced zucchini Adds a nutritious crunch and contributes to the vegetable mix.

1 ½ cups diced yellow squash Brings in more vitamins and a subtle sweetness to the dish.

1 cup diced red bell pepper Offers a pop of color and antioxidants for added health benefits.

2 teaspoons taco seasoning Used to season the chicken for a flavorful kick.

¼ teaspoon chili powder Enhances the spice level of the chicken and vegetables.

¼ teaspoon cumin Adds a warm, earthy flavor to both the chicken and sautéed veggies.

¼ teaspoon salt Helps balance the flavors in the seasoning mix.

1 teaspoon olive oil For sautéing the vegetables to keep them lightly cooked and tasty.

½ cup sliced avocado Topped on each bowl for healthy fats and creaminess.

2 tablespoons salad dressing (options like salsa, cilantro dressing, or southwestern ranch) Finishes the bowl with a tangy touch.

4 tablespoons salsa Provides extra Mexican-inspired flavor for the whole recipe.