Ingredients:

• 2 (6-ounce), cut into strips
• ¼ each red, yellow & green bell peppers, thinly sliced
• 1 clove garlic, minced
• ¼ medium yellow or red onion, finely chopped
• 3 tbsp. olive oil, avocado oil, or MCT oil
• 5 tsp Mexican Spice Blend (recipe follows)
• 2 tbsp. Primal Kitchen Ranch
• Mixed greens, as needed.
• Sliced avocado or guacamole, for topping.

Instructions:

Step #1:  Preheat the oven to 400°F.

Step #2:  Arrange the bell peppers and onion on a baking sheet. Top with the strips of chicken and evenly sprinkle the Mexican spice blend and garlic over everything. Drizzle the oil over everything and toss until all the ingredients are well coated with the spices and oil. Make sure that none of the chicken is overlapping.

Step #3:  Roast, tossing once halfway through the cooking time, for 20 to 25 minutes, or until the vegetables and chicken are tender and cooked through. Remove from the oven.

Step #4:  Arrange a handful of mixed greens on each of 2 plates and top each with equal portions of the roasted vegetables and chicken. Drizzle each salad with the ranch dressing. Top with the avocado.

Step #5:  Serve immediately.

Mexican Spice Blend:

Ingredients:

• 1 ½  teaspoons ground cumin
• ½ teaspoon ground coriander
• 2 teaspoons chili powder
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Directions:

In a small bowl, whisk together all the ingredients.  You can store in an airtight container for up to 6 months. 

***The nutrition info for this recipe is based on the linked ingredients above**

*** Nutritional info does not include optional ingredients***