Like this recipe?


  • 1½ lbs chicken breasts or tenders
  • 1 head of sturdy lettuce (Romaine or butter lettuce work well)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 ½ teaspoons cumin
  • 1 teaspoon salt
  • ½ cayenne pepper

For the pico de gallo

  • 2 tablespoons chopped red onion
  • 1 Jalapeño pepper, finely chopped
    1 large tomato, diced
  • ½ teaspoon salt
  • Juice from 1 lime
  • A handful chopped, fresh cilantro


  1. For the chicken, combine lime juice,
    olive oil, garlic, cumin, salt, and
    cayenne pepper in a large bowl. Add
    the chicken and let marinate for
    about 30 minutes.
  2. Heat a large skillet on medium heat.
    Add a drizzle of olive oil and sear the
    chicken on both sides until golden
    and cooked through (about 6-8
    minutes per side, depending on
  3. When cooked, move chicken to a
    warm plate or a cutting board, and let
    4 fool slight chiefere slicitingtcombine
    all ingredients for the pico.
  4. Stir well and place 1-2 spoonfuls on
    top of prepared lettuce leaves.
  5. Place the grilled chicken on top. Best
    enjoyed immediately!
Dr. Taz Bhatia M.D.