Grilled Chili Lime Chicken Fajita Salad

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  3 tbsp Olive oil

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

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  100 ml Lime Juice, Fresh
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  2 tbsp Cilantro, Fresh
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  2 Garlic(6g)
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  1 tsp Brown sugar
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  0.8 tsp Red pepper flakes
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  0.5 tsp Cumin, Ground
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  1 tsp 1 teaspoon salt
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  4 Chicken Thigh, Boneless Skinless(452g)

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

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  1 Bell Pepper(60g)
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  1 Yellow Onion(55g)
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  5 cup Lettuce, Romaine
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  2 Avocado(300g)
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  1 1 pinch cilantro (extra to garnish)
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  1 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 the olive oil, lime juice, brown sugar, ground cumin, red pepper flakes, and salt 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. Preheat your grill to medium-high heat (about 400°F). Place the chicken thighs skin-side down on the grill and cook 6–8 minutes until the skin is golden brown and crispy, 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. 3While the chicken rests, slice the bell peppers and onion into thin strips. Place them directly on the grill over medium-high heat and cook 4–5 minutes, stirring occasionally with a grill spatula, until they soften slightly and develop light charring 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 while the grilled vegetables are still warm. Top each container with the sliced chicken, grilled peppers and onions, avocado slices, and fresh cilantro.
6. 6Drizzle the reserved marinade dressing evenly over each container, seal, and refrigerate until ready to serve (up to 4 days). Garnish with the extra cilantro and sour cream if desired when serving.