2 medium boneless skinless chicken breast, cut into half horizontally
2 cups sliced bell peppers, colors of choice
1 head romaine lettuce, chopped
1 avocado, sliced
3-4 tablespoon olive oil
4 tablespoons lime juice
¼ cup cilantro, chopped
2 cloves garlic, minced
1 teaspoon brown sugar (optional)
1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon salt
Whisk all the ingredients for the dressing/marinade in a medium bowl.Pour half the mixture onto the chicken breasts and coat chicken breasts with the marinade well.Cover and place in the fridge for 30-minutes or up to 24 hours or use immediately.Reserve the rest of the marinade for later to be used as a dressing.
Heat a large heavy-duty pan or skillet to medium-high heat for 2 minutes.Add a teaspoon of oil to the pan and then add in the chicken breasts.Cook 4-5 minutes per side or until cooked through.Remove from pan onto a cutting board and cool for 5 minutes then slice or chop into bite size pieces.Add the sliced bell peppers to the pan.cook on high for 1-2 minutes or until charred.
Divide romaine lettuce into two salad bowl.Top each salad with half the chicken, fajita veggies, and sliced avocado.Serve warm with reserved dressing and sour-cream if desired.
Made by @gimmedelicious