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