1tspchipotle chili flakes (or ground chipotle powder)
1tsporegano
Salad
2chicken breastscut into strips
1large red onion
3bell peppers(preferably 1 red, 1 yellow and 1 green)
4cupslettuce
2jalapeñosthinly sliced
1avocado
1cuphalved cherry tomatoes
salt and pepper
1/4cupcilantro
Instructions
In a bowl combine all of the ingredients for the sauce and whisk until well combine
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
Wash and deseed the peppers and cut them into thin strips. Peel the onion and cut it into eighths. Place the sliced peppers, red onion, chicken and 2 thinly sliced jalapenos on a baking tray and toss with the sauce. Bake for 25 minutes or until the chicken is cooked through and the veggies are tender.
Wash the lettuce and place in a bowl along with the cherry tomatoes and sliced avocado.
Cut the chicken into bite sized pieces. Add the chicken and roasted vegetables to the salad and toss with any of the sauce left at the bottom of the baking tray. To serve top with a slice of lime, chopped cilantro and a spoonful of salsa. Enjoy!