This recipe is inspired by the vibrant flavors of Tex-Mex cuisine, which
blends traditional Mexican ingredients with American influences! It is a party in your mouth with each bite you take!

Serves 2

Ingredients:

• 2 boneless skinless chicken breasts
• 1 T. olive oil
• 1 tsp. ground cumin
• 1 T. chili powder
• 1/2 tsp. paprika
• salt & pepper, to taste
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 onion, thinly sliced
• 4 c. mixed salad greens (lettuce, spinach, or arugula)
• 1/2 c. fresh cilantro, chopped
• 2 T. lime juice
• Fresh cilantro, chopped (for ganish)
• 1 T. olive oil, for dressing
• 1 T. apple cider vinegar (optional)

Directions:

1. Season the chicken breasts with olive oil, cumin, chili powder, paprika, salt & pepper (to taste).
2. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side, or until fully cooked & it is no longer pink in the center. Let the chicken rest for a few minutes before slicing it thinly.
3. In the same pan add the bell peppers & onion. Sauté for 3-4 minutes until they’re softened & slightly caramelized. Add a little more olive oil if necessary.
4. in a large bowl toss the mixed salad greens with chopped cilantro, lime juice, olive oil & apple cider vinegar (if using). Add a pinch of salt & pepper (to taste).
5. Divide the salad mixture between two bowls. Top each bowl with the sliced chicken, sautéed peppers & onions.