INGREDIENTS

• Juice of 2 limes
• 1/2 c. extra-virgin olive oil, divided
• 1 tbsp. honey
• 1/2 tsp. cumin
• 1/4 tsp. red chili flakes
• kosher salt
• Freshly ground black pepper
• 2 boneless skinless chicken breasts
• 2 bell peppers, thinly sliced
• 1 white onion, thinly sliced
• 1 large head of romaine, cored and chopped
• 1 avocado, thinly sliced

DIRECTIONS

In a small bowl, combine lime juice, 1/4 cup olive oil, honey, cumin and chili flakes. Season with salt and pepper.

In a large Ziploc bag or glass baking dish, combine chicken and half the dressing. Let marinate for at least 30 minutes and up to 6 hours.

After marinating, heat 2 tablespoons olive oil in a grill pan over medium-high heat. Add chicken and grill until fully cooked through, about 6 minutes per side. Let cool, then chop into strips.

Wipe out grill pan. Then, add remaining 2 tablespoons olive oil to same pan over medium-high heat. Add peppers and onions and cook until charred and slightly softened, 10 minutes.

In a large bowl, add romaine, chicken, peppers, onions and avocado. Toss with remaining dressing until evenly coated.