- chicken breasts or tenders
- bell peppers (sliced; I used the Trader Joe's frozen bell pepper strips)
- good salsa
- spinach leaves
- carrot slices
Sautee chicken and bell peppers with a little onion and garlic. Season with salt and pepper. Meanwhile fill a plate with spinach leaves and some shredded carrots. Once the chicken and bell peppers is ready, place on top of the spinach leaves. Top with sliced avocado and salsa. I usually put equal parts avocado and salsa, but go crazy and add as much or little of each as you want!