Have it both ways. A warm and satisfying meal, and a fresh salad, rolled into one. Plus, it’s keto AND amazingly delicious! Feast or fiesta? You decide.

Ingredients

• 275 g Romaine lettuce
• 150 g cherry tomatoes
• 2 avocados
• 4 tbsp fresh cilantro
• 1 yellow onion
• 1 green bell pepper
• 650 g boneless chicken thighs
• 75 g butter
• salt and pepper
• 2 tbsp Tex-Mex seasoning
• 150 g Mexican cheese or cheddar cheese, shredded
• 225 ml sour cream (optional)

Instructions

• Prepare the toppings. Tear the lettuce, chop tomatoes, dice avocados, and clean and chop the cilantro. Set aside.
• Slice onion and pepper fairly thin.
• On a separate cutting board, cut the chicken into thin strips.
• Fry the chicken in butter in a large skillet over medium high heat. Salt and pepper to taste. When the chicken is almost cooked through, add onion, pepper and Tex-Mex seasoning.
• Lower the heat and continue to fry while stirring for a couple of minutes until the chicken is thoroughly cooked and the vegetables have softened just a bit.
• Place lettuce in a bowl and add the chicken mixture. Add shredded cheese, diced avocado, chopped tomatoes, fresh cilantro and perhaps a dollop of sour cream.