They’re only 257 calories with 29 grams of protein!
Heat a grill or grill pan over high heat.
Rub the chicken with the spice blend.
Let sit for 5 minutes.
Quarter-turn the chicken on the same side and repeat.
Turn the chicken breasts over and let sit on the grill, undisturbed, for 3 to 4 minutes.
Meanwhile, place the onion rings and bell peppers on the grill.
Quarter-turn the chicken on the same side and let cook for 3 to 4 minutes more.
Pull the chicken off the grill and let rest.
Turn the onions and peppers a few times, until tender.
Cut the grilled chicken breasts into strips.
Mix the spices in a small bowl to combine.
Store in a glass jar away from direct sunlight for up to 1 month.
Add the avocado, salt, and fresh lime juice in a medium bowl.
Use the back of a fork to smash the ingredients together until lumpy.
Stir in the remaining ingredients with a rubber spatula.
Place all of the ingredients in the bowl of a food processor and pulse until coarsely chopped.
Serve immediately or store in a BPA-free container in the fridge for up to 4 days.
