1 lb chicken breasts
1 red bell pepper, sliced
1 onion, sliced
2 tablespoons olive oil
1/2 cup chicken broth
1 tablespoon lemon juice
1 tablespoon honey
Pinch of cumin, chili powder, red pepper flakes, salt and pepper
Mexican cheese blend
Marinate chicken breasts in a bag or sealed Tupperware dish. Combine olive oil, chicken broth, lemon juice, honey and spices. Place in fridge for about 20 - 30 minutes. Cook on grill pan on both sides until cooked through. Top with shredded cheese right before taken off the grill pan.
Meanwhile, saute onions and red peppers in olive oil.
Top cheesy chicken with salsa, onion and pepper mix and avocado slices.
Serve tortillas and rice on the side.
Chad's rating: 9.5/10
Amy's rating: 9.5/10
Marinate measurements are not exact. I just used anything I had that sounded good and it worked!