Makes 4 servings
4 boneless skinless chicken thighs
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 tablespoons preferred vegetable oil
1 tablespoon chili powder
1½ teaspoons fine sea salt, divided
1 large ripe avocado, pitted and diced
1 cup chopped cilantro
1 jalapeño, seeded and chopped
1 tablespoon lime juice
8 large romaine lettuce leaves
1 cup Bacon BBQ WhispsⓇ, roughly crushed
- Preheat oven to 400℉. On a large baking sheet toss chicken thighs, bell peppers, and onion with oil, chili powder, and 1 teaspoon salt. Spread out in an even layer and bake until chicken is cooked through (the internal temperature should reach 165℉ and when cut into the juices should run clear), about 20 minutes.
- Meanwhile, in a blender combine avocado, cilantro, jalapeño, lime juice, and ½ teaspoon salt. Blend, adding enough cool water to reach a smooth, sauce-like consistency, about ½ cup.
- When chicken is done, transfer to a cutting board and shred with 2 forks. Divide chicken, bell peppers, and onions between romaine leaves, drizzle with avocado sauce, and top with WhispsⓇ.