Ingredients

The following ingredients have 8 Servings
  • 2 garlic cloves (crushed)
  • 1 tbsp brown sugar
  • 3 tbsp gluten free soy sauce
  • 1 tsp chili powder
  • 1 tbsp lime juice
  • ½ tsp red pepper flakes
  • 2 tsp olive oil
  • 1 lb boneless, skinless chicken breasts
  • 1 avocado (diced)
  • ¼ cup red bell pepper (finely diced)
  • ¼ cup red onion (finely diced)
  • 1 serrano chili (seeded & minced)
  • 2 tbsp fresh cilantro (chopped)
  • 8 lettuce leaves
  • 2 limes (sliced into wedges)

Instruction

  • Whisk the garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil together in a medium bowl.
  • Add the chicken to the marinade.
  • Place in the refrigerator for 30 minutes.
  • Remove from the refrigerator and grill over medium-high heat for 7 minutes per side or until cooked through.
  • Remove from the grill when cooked and dice into small pieces.
  • Add the diced chicken to a large bowl with avocado, bell pepper, onion, serrano chili & cilantro.
  • Place the chicken taco mix into leaves of lettuce and serve with lime wedges.