Ingredients (4 servings)
- 8 oz. (5 cups) Romaine lettuce
- 5 oz. cherry tomatoes
- 1 (7 oz.) avocado
- 4 tbsp fresh cilantro
- 1 (4 oz.) yellow onion
- 1 (5 oz.) green bell pepper
- 2 lbs boneless chicken thighs
- 2 oz. butter
- salt and ground black pepper
- 2 tbsp Tex-Mex seasoning
- ¾ cup (3 oz.) Mexican cheese or cheddar cheese, shredded
Instructions
- Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
- Slice onion and pepper fairly thin.
- On a separate cutting board, cut the chicken into thin strips.
- Fry the chicken in butter in a large skillet over medium-high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper, and Tex-Mex seasoning.
- Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
- Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, and fresh cilantro.
Tip!
A spoonful of your favorite salsa can be a nice addition. Also, feel free to substitute guacamole for the avocado in this fajita bowl.