1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound boneless skinless chicken breasts, cut into thin strips
4 teaspoons extra virgin olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion (red or yellow), thinly sliced
8 cups chopped romaine
⅔ cup grated cheddar cheese
1 avocado, pitted and sliced
½ to ¾ cup store-bought pico de gallo or salsa
½ cup sour cream
In a small bowl, mix the chili powder, cumin, paprika, cayenne, salt, and black pepper. Season the chicken all over with half of the spice mixture.
In a large skillet, heat half of the olive oil over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked throughout, about 8 minutes. Transfer to a plate and wipe out the skillet with a wad of paper towels (be careful!).
Return the skillet to the stovetop and heat the remaining 2 teaspoons of olive oil over medium-high heat. Add the bell peppers and onions and cook, stirring frequently, until just beginning to soften, about 5 minutes. Add the remaining half of the spice mixture and 2 tablespoons water and stir well to coat the veggies in the spices. (The water should prevent the spices from burning and forming a dry/hard crust on the veggies.) Cook, stirring frequently, until the veggies are tender, about 3 more minutes.
Divide the lettuce among 4 plates or bowls. Top evenly with chicken and veggies and divide the cheese, avocado, pico de gallo (or salsa), and sour cream among the plates. Serve immediately.