Grilled Chili Lime Chicken Fajita Salad

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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lime Juice, Fresh(100g)
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  Cilantro, Fresh(30g)
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  Garlic(120g)
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  Brown sugar(5g)
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  Red pepper flakes(4g)
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  Cumin, Ground(3g)
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  1 teaspoon salt
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Lettuce, Romaine(1200g)
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  Avocado
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  1 pinch cilantro (extra to garnish)
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  1 pinch sour cream (optional - to serve)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Mince the garlic and whisk together with olive oil, lime juice, brown sugar, ground cumin, and red pepper flakes in a small bowl. Divide the marinade in half—place the chicken thighs in one portion to marinate for at least 30 minutes at room temperature (or up to 2 hours refrigerated), and reserve the other half as dressing.
2. 2Pat the marinated chicken thighs dry with paper towels. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs in a single layer. Cook 6–8 minutes on the first side until golden brown and the skin begins to crisp, then flip and cook another 5–7 minutes until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board to rest for 5 minutes.
3. 3Add 1 tablespoon of olive oil to the same skillet over medium-high heat. Slice the bell peppers and onion into thin strips, add to the pan, and cook 4–5 minutes, stirring occasionally, until they soften slightly and develop light browning on the edges.
4. 4Slice the rested chicken thighs into bite-sized strips. Roughly chop the fresh cilantro and thinly slice the avocado.
5. 5Divide the romaine lettuce evenly among 4 airtight containers or meal prep bowls while the vegetables are still warm. Top each with the sliced chicken, sautéed peppers and onions, avocado slices, and fresh cilantro.
6. 6Drizzle the reserved marinade dressing over each container, seal, and refrigerate until ready to serve (up to 4 days).