Ingredients
3tbspolive oil
100mllime juice,freshly squeezed
2tbspcilantro,chopped
2garlic cloves,crushed
1tspbrown sugar
¾tspred chili flakes,or red pepper flakes
½tspcumin,ground
1tspsalt
4chickenthigh fillets,skin removed, no bone
½yellow bell pepper,deseeded and sliced
½red bell pepper,deseeded and sliced
½onion,sliced
5cupsRomaine lettuce leaves,or cos, washed and dried
2avocados,sliced
Extra cilantro leaves,to garnish
Sour cream,optional to serve
Preparation
Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinate the chicken fillets for 2 hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
Heat about 1 teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through.
Once chicken is cooked, set aside and allow to rest.
Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to desired level of doneness.
Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves and sour cream.
