| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- Marinade/Dressing:
- 3 tablespoons olive oil
- 100 ml freshly squeezed lime juice just over ⅓ cup
- 2 tablespoons fresh chopped cilantro
- 2 cloves garlic crushed
- 1 teaspoon brown sugar
- teaspoon ¾red chilli flakes adjust to your preference of spice
- teaspoon ½ground Cumin
- 1 teaspoon Salt
- Salad:
- 4 chicken thigh fillets skin removed (no bone)
- ½ yellow bell pepper sliced
- ½ red bell pepper sliced
- ½ an onion sliced
- 5 cups Romaine lettuce leaves washed and dried, or cos
- 2 avocados sliced
- leaves Extra cilantroto garnish
Ingredients
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Instructions
- Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
- Heat about one 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. (Grill in batches to prevent excess water being released.) 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 your liking.
- 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.