LOW CARB CHICKEN FAJITA SALAD

 INGREDIENTS

• 1 recipe (1 recipe) cilantro lime dressing
• 1 tbsp (1 tbsp) olive oil (for the chicken thighs)

Chicken Thigh Marinade

• 400 g (14.11 oz) skinless boneless chicken thighs (about 4 thighs)
• 3 cloves (3 cloves) garlic
• 1 sprig (1 sprig ) cilantro
• 1 tbsp (1 tbsp) olive oil
• 1 tbsp (1 tbsp) lime juice
• 1 tsp (1 tsp) paprika powder
• 1 tsp (1 tsp) red pepper flakes
• 1 tsp (1 tsp) salt
• 1 tsp (1 tsp) black pepper

Salad

• 1 large (1 large) onion
• 1 (1 ) red pepper
• 1 (1 ) yellow pepper
• 2 tbsp (2 tbsp) olive oil
• 1.5 tbsp (1.5 tbsp) paleo taco seasoning
• ¼ cup (0.25 cup) water
• 12 (12 ) cherry tomatoes
• 1 (1 ) avocado
• 1 head (1 head) romaine lettuce

INSTRUCTIONS

Marinated Chicken Thighs

• Mince the garlic and cilantro.  Add all of the ingredients with the chicken inside a plastic ziploc bag and massage the spices into the chicken.  Make sure it's coated properly and leave in the fridge to marinate for 30 minutes - 1 day.
• Heat the one tablespoon of olive oil in a hot skillet and add the chicken thighs.  Cook 4-5 minutes on each side until cooked through.
• Transfer to a chopping board and slice.

Salad

• Slice the peppers and onion.
• In a large skillet, add the 2 tbsp of olive oil and add the sliced onions and peppers.  Cook for 2-3 minutes until they start to soften.  Add the taco spice with the water and cook until the water has completely evaporated.  Turn off heat and set aside.
• Slice the tomatoes and avocado.  Chop the romaine lettuce.
• In a large plate or bowl, add the lettuce, tomatoes and avocado.  Top with the cooked peppers and onions.  Add the sliced chicken thighs.
• Pour the cilantro lime dressing all over the salad and enjoy!