Ingredients

• 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

Method

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
   thickness).
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!