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Ingredients
2 chicken breasts, filleted to make 4
¼ cup olive oil
1 teaspoon Badia Ground Cumin - gluten free
1 tablespoon raw honey - naturally gluten free
1 tablespoon brown sugar
1¼ teaspoon kosher salt
1 lime, juiced plus 1 more for garnish(cut into wedges)
3 cloves garlic, minced
4 to 5 cups romaine lettuce, chopped
1 red bell pepper, seeded and thinly sliced
1 ripe avocado, diced
1 ripe mango, diced
2 green onions, sliced
½ cup fresh cilantro
black pepper
McCormick Red Pepper Flakes - gluten free
Instructions
- In a small bowl, combine olive oil, cumin, honey, sugar, cilantro, lime juice, minced garlic, salt and pepper. Drizzle about ⅓ of the mixture over chicken. Gently coat the chicken and cover. Marinate for 30 minutes to 1 hour.
- Heat a large nonstick skillet or cast iron pan to medium high heat. Add a splash of olive oil and sauté the bell peppers for few minutes then transfer to a plate. On the same pan, cook the chicken until done about 3 to 4 minutes per side.
- Transfer to a chopping board and cut into bite pieces.
- Assemble the vegetables on a large platter. Top with chicken and green onions. Drizzle the remaining dressing.
- Garnish with lime wedges and red pepper flakes. Serve
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