Pat the chicken tenderloins completely dry with paper towels before seasoning. Removing excess moisture helps the chicken brown properly instead of steaming in the pan. Sprinkle the taco seasoning evenly over all sides of the chicken, gently pressing it in so the seasoning sticks well and creates bold taco flavor throughout the meat.

Heat the olive oil in a large skillet over medium-high heat until the oil looks slightly shimmering and hot. Carefully place the chicken tenderloins into the skillet in a single layer, making sure not to overcrowd the pan. Cook for about 4–5 minutes on the first side until golden brown and lightly caramelized, then flip and cook another 4–5 minutes on the other side until fully cooked through and the internal temperature reaches 165°F. The chicken should look juicy with lightly crisped seasoned edges.

Transfer the cooked chicken to a cutting board and let it rest for about 5 minutes before slicing. This resting time allows the juices to redistribute throughout the chicken so it stays moist and flavorful instead of drying out when cut. After resting, slice the chicken into bite-sized strips or cubes for easier serving.

Warm the cooked jasmine rice and refried beans separately until hot and creamy. You can do this in the microwave or on the stovetop. If the refried beans seem too thick, stir in a small splash of water while heating to loosen the texture and make them smoother and creamier.

Add the chopped romaine lettuce to the bottom of each serving bowl. The crisp lettuce creates a fresh, crunchy base that balances the warm rice, beans, and chicken beautifully while also adding extra volume and texture to the meal.

Spoon the warm jasmine rice and refried beans evenly over the lettuce. Spread them gently around the bowl so every bite gets a balance of fresh and warm ingredients. Arrange the sliced chicken evenly across the top so the seasoned chicken becomes the centerpiece of the bowl.

Add generous dollops of plain nonfat Greek yogurt over the chicken and drizzle taco sauce or salsa across the entire bowl. The Greek yogurt adds cool creaminess similar to sour cream while also boosting the protein content, and the taco sauce brings smoky, tangy flavor that ties everything together.

Finish the taco bowls with freshly chopped cilantro and any optional toppings you enjoy, such as avocado slices, jalapeños, shredded cheese, or lime wedges. Serve immediately while the chicken and rice are still warm and the lettuce stays crisp and refreshing for the best flavor and texture.