Daniel Plan Wellness Advisor, Tana Amen


Serves 4


  • 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)


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.