½ C plus 1 tbsp extra-virgin olive oil
¼ C lime juice, from about 3 limes
2 tsp cumin
½ tsp crushed red pepper flakes
1 lb boneless skinless chicken breasts
Salt & pepper
3 bell peppers, thinly sliced
1 large onion, thinly sliced
For serving:
Romaine lettuce leaves
Sour cream
Grated cheese

• In a large bowl, whisk together ½ cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
• When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
• Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve on lettuce leaves with sour cream, guacamole and cheese!

Makes 6 servings; count each serving as 2 proteins plus 1 fat per tablespoon of sour cream and guacamole and 1 protein per oz. of cheese (if using).
Recipe courtesy of