INGREDIENTS
4 bell peppers
1-2 pounds chicken breast, boneless + skinless
2⁄3 cup Whole30 compliant or approved mayo
½ cup Whole30 compliant traditional mexican hot sauce
2 tablespoons fresh cilantro, chopped
2 tablespoons avocado oil
1⁄2 cup red onion, chopped
1⁄2 cup jalapenos, chopped
2 tablespoons lime juice
1 tablespoon cumin
salt + pepper
STEPS
well season chicken:
sp + cumin + 1 tbsp lime juice + 1 tbsp avo oil + ½ cup hot sauce
[mix everything above + chicken in plastic bag w/ seal, massage aggressively]
marinate, 2hrs
[overnight max]
preheat oven, 375.
add 1 tbsp avocado oil to cast iron pan.
heat, medium high.
add marinated chicken to hot pan.
cook to golden brown, 5-7 mins each side.
cover chicken + transfer to oven
bake, 15 mins-ish [temp 165]
plate chicken+ rest till room temp.
shred chicken, set aside
mix:
chicken + mayo + 2 tbsp lime juice + onions + jalapenos + cilantro + sp in bowl.
toss until evenly coated.
cover + chill.
peppers:
cut tops off + remove insides.
flash blister peppers:
[use tongs, please]
heat burner | broiler, high
slightly roast peppers, directly over | under flame.
10/15 seconds per side.
plate peppers + fill with jalapeno lime chicken salad.
garnish:
cilantro + lime + hot sauce + avocado
