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Ingredients
Marinade
- 3 Tb Olive Oil
- 1/2 C Lime Juice
- 4 Tb Cilantro Chopped
- 4 Garlic Cloves Minced
- 2 tsp Brown Sugar
- 1 tsp Crushed Red Pepper
- 3/4 tsp Cumin
- 2 tsp Salt
Salad
- 4-5 Chicken Thighs Boneless, skinless
- 1 Red Bell Pepper seeded, cut into strips
- 1 Yellow Bell Pepper seeded, cut into strips
- 1 Onion sliced thin
- 2 Avocado sliced
- 12 Romaine Lettuce leaves chopped
Ingredients
Marinade
Salad
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Instructions
- Combine the Marinade ingredients. Pour half into a gallon Ziploc bag along with the Chicken Thighs and reserve the other half in a container in the fridge.
- Heat 2 tsp of Olive Oil in a large skillet over High heat. Remove the Chicken from the marinade and sear on both sides until a you have a nice char and the Chicken is cooked through. Cook in two batches so as to not crowd the pan. Set the cooked Chicken aside to cool.
- Add the Bell Peppers and Onions to the Pan and pour the marinade in to deglaze. Cook until the Peppers are just tender and the Onions are starting to turn translucent.
- Slice the cooled Chicken and place on a bed of Lettuce with the sauteed Peppers and Onions on one side and the sliced Avocado on the other drizzle with the reserved marinade as a dressing.
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