Ingredients
4 ServingsMeat & Seafood
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Boneless Skinless Chicken Breast 1 lb
Pantry
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Black Pepper 1/2 tsp
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Olive Oil 1/4 cup
Produce
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Serrano Pepper 1
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Yellow Onion 1/2
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Cilantro 1 bunch
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Red Tomatoes 4
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Fresh Sunflower Sprouts 1 cup
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Limes 1 1/2
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Butterhead Lettuce 2 heads
Spices
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Chili Powder 2 tsp
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Kosher Salt 1/2 Tbsp
Preparation
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Make Pico de Gallo
Add all ingredients to a bowl. Stir to combine.
- 4, diced Red Tomatoes
- 1/2, diced Yellow Onion
- 1, sliced Serrano Pepper
- 1 bunch, stems removed, chopped Cilantro
- 2, juiced Limes
- 2 Tbsp Olive Oil
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
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Pull Apart Lettuce Cups
Wash & dry lettuce. Separate leaves.
- 2 heads Butterhead Lettuce
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Prep Sprouts
Wash & dry sprouts.
- 1 cup Fresh Sunflower Sprouts
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Sear & Season Chicken
Prepare ingredients. Set pan to high heat for 2 minutes. Add oil and sliced chicken. Cook for 3 minutes on each side or until golden brown; season halfway through.
- 1 lb, sliced Boneless Skinless Chicken Breast
- 1/2, juiced Lime
- 2 Tbsp Olive Oil
- 2 tsp Chili Powder
- 1/2 tsp Kosher Salt
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Serve & Enjoy
Pair with good music.

Nutrition
Amount per serving |
Daily value percentage | |
---|---|---|
Calories | 320 kcal | |
Total Fat | 16 g | 21% |
Total Saturated Fat | 2.5 g | 13% |
Unsaturated Fat | 14 g | |
Cholesterol | 85 mg | 28% |
Sodium | 980 mg | 45% |
Total Carbohydrate | 13 g | 5% |
Fiber Total Dietary | 5 g | 16% |
Sugars Total | 5 g | |
Excellent Source: Protein
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29 g | 58% |
Good Source: Vitamin C
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38 mg | 40% |
Calcium Ca | 85 mg | 6% |
By Innit Culinary Team