4 T. Cooking Oil (divided
1/4 C. Lime Juice
1 Garlic Clove, Minced
1/2 Tsp. Ground Cumin
1/2 Tsp. Oregano
1 Lb. Boneless Skinless Chicken Breast, Cut into Thin Strips
1 Onion, Cut into Thin Wedges
1 Red Bell Pepper, Cut into Thin Strips
7 Oz. Green Chiles, Chopped and Drained
1 C. Toasted Almonds
Shredded Romain Lettuce
-In a small bowl, combine 2 T. oil, lime juice, garlic, cumin and oregano
Pour half into a large, resealable plastic bag and add chicken
Seal bag and turn to coat chicken. Place in refrigerator and marinate for 30 minutes. Cover and refrigerate other half of marinade.
-In large skillet, heat remaining oil on medium-high heat. Sauté onion for 3 minutes.
-Drain and discard chicken marinade. Add chicken to skillet and stir-fry until meat is no longer pink. Add the red pepper, chiles and marinade. Cook 2 minutes or until heated through. Stir in almonds.
-Serve immediately over shredded lettuce and top with tomatoes and avocado.
*image shown is based off same recipe with varied veggies and added organic pinto beans