Easy Recipesのインスタグラム(cookinwithmima) - 2月23日 02時44分

Chicken Fajita never looked better? Made me super hungry!
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Grilled Fajita Chicken & Avocado Salad
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Serves: 2 salads
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Ingredients
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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
Dressing/Marinade
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
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Instructions
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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 with reserved dressing and sour-cream if desired. Enjoy the salad warm!

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