Ingredients:

• 1 Tbsp plus one tsp avocado or grape seed oil, separated
• 1 lime, juiced
• 1/2 tsp cumin
• 1/4 tsp crushed red pepper flakes
• 6-8 ounces boneless, skinless chicken breasts
• Himalayan sea salt and ground black pepper to taste
• 2 cups thinly sliced bell peppers
• 2 cups thinly sliced onion

INSTRUCTIONS:

1. In a large bowl, whisk together the 1 Tbsp oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
2. When ready to cook, heat remaining 1 tsp oil in large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined.

Serving size = 3 ounces of cooked chicken and 1 cup of vegetables