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Colorful Chicken Fajita Salad

Ingredients

1 lbs. chicken breast

1 tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. fresh oregano

2 clove garlic

sea salt & black pepper to taste

1 med. red onion

1 med. green bell pepper

1 med. red bell pepper

1 med. yellow bell pepper

4 c. mixed greens

1 med. avocado

1/2 c. fresh made salsa

2 oz. pepper jack cheese

2 tbsp. coconut oil

Directions

Heat half of the coconut oil in a skillet over medium heat. Add sliced bell peppers and onion, and cook until tender. Add chopped garlic, and cook for 1 minute. Remove peppers and onions from pan and set aside.

Add remaining coconut oil to the pan; heat over medium-high heat. Add chicken, and cook for about 7-8 minutes. Add in all spices and let simmer with a splash of water for 5 minutes. Add peppers and onions back in to the pan. Lower heat and let simmer for 5 more minutes.

In a separate bowl, mix avocado and salsa until well blended.

Arrange a bed of spinach or lettuce on a plate, and top with chicken and veggies. Spoon avocado mixture on top, sprinkle with cheese, and enjoy!