Yields 2 medium sized salads
In a small bowl, combine the garlic powder, cumin, coriander, paprika, salt and pepper. Stir until well mixed.
Pat the chicken breasts dry. Evenly sprinkle the seasoning onto each side of the breasts.
In a large skillet over medium heat, heat the vegetable oil until shimmering. Add the chicken breasts and cook until bottom side is golden brown, about 5 to 8 minutes.
Flip the breasts and reduce the heat to low. Continue cooking until the thickest part of the breast measures 160°F with a meat thermometer. Transfer breasts to a plate and tent loosely with foil for 10 minutes.
Divide the spinach leaves among two serving plates. Slice the chicken and place on top of each plate. Over each plate, sprinkle on the black beans, pico de gallo, and cheese. Serve with 1 tablespoon each of sour cream.
Taco seasoning mix adapted from Joyful Healthy Eats.