Serves 4

Ingredients

• 2 free-range, hormone-free, boneless, skinless chicken breasts (4-6 ounces), cut into thin strips
• 1 tablespoon olive oil
• 1 tablespoon coconut oil
• 1 lime, juiced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 tablespoon fresh oregano, chopped
• 1 onion, cut into wedges
• 1 red bell pepper, cut into thin strips
• 1 can diced green chilies (4 ounces)
• 3 tomatoes, cut into wedges
• 1 avocado, sliced
• 2 tablespoons cilantro
• Romaine lettuce leaves, chopped
• Salt and pepper (to taste)

Preparation:

Rinse chicken and cut off excess fat. In a large bowl combine olive oil, lime juice, garlic, cumin, oregano, salt, and pepper. Add chicken to the bowl and marinate for 1-24 hours. In a non-stick skillet heat coconut oil over medium-high heat. Add onion and sauté for 2 minutes. Drain chicken, add to the skillet, and cook for 3-4 minutes. Add red pepper and chilies. Cook for an additional 3 minutes or until chicken is cooked through. Serve over lettuce leaves and top with tomatoes, avocado, and cilantro.