T EVOO (extra- virgin olive oil)
juice from 1 lime
garlic clove minced
boneless, skinless chicken breasts cut into thin strips
onion- cut into thin wedges
bell peppers – red/ orange/yellow , cut into thin strips
fresh cilantro , chopped
Combine 1T EVOO, lime juice, garlic, cumin and oregano. Toss with chicken strips and marinate for at least 30 minutes. Heat remaining EVOO in a skillet on medium-high. Sauté onions and peppers until soft and translucent. Set aside and keep warm. In the same skillet, sauté chicken and marinade until chicken is thoroughly cooked. Serve immediately on chopped salad. Top with tomatoes, fresh salsa, avocado, and fresh cilantro.