1/2 chicken breast cut in small pieces
1/4 red bell pepper cubed
1/4 yellow bell pepper cubed
2 small onions cut in 4
1 carrot sliced
2 pinch dried oregano
2 pinch pepper powder
2 tbsp olive oil
1 cup roughly torn lettuce leaves
juice from 1/4 lemon (can add more if you like)
1 tsp habanero tabasco pepper sauce
salt to taste
1. In a nonstick pan, heat olive oil. Add dried oregano and then the chicken, bell peppers, onion, carrot, salt and pepper. Saute for 2 mins and then cover and cook in medium low flame till chicken is cooked and veggies 1/4th done. Do not add extra water. Remove lid and add the tabasco sauce and roast for about 2 mins on high flame.
2. Remove from flame and cool.
3. In a bigger bowl, mix the lettuce and the prepared cooled chicken and lemon juice. Adjust seasoning and serve.