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Recipe Instructions:

NGREDIENTS
4 chicken breasts
122 g lemon juice
124 g orange juice
108 g extra virgin olive oil
4 cloves garlic crushed
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 red onion sliced
1 jalapeno thinly sliced
59.75 g red wine vinegar
3 bell peppers sliced
320 g mixed salad greens
16 g fresh cilantro roughly chopped
2 avocados pitted and sliced

INSTRUCTIONS
Place the chicken breasts into a shallow dish.
In a mixing bowl, whisk together lemon juice, orange juice, olive oil, garlic, oregano, red pepper flakes, and salt. Set aside half of this mixture to use as a salad dressing, and pour the remaining half over the chicken breasts.
Let chicken marinate in the fridge for at least 1 hour.
In a small mixing bowl, combine sliced red onion and sliced jalapeno. Pour red wine vinegar over. Toss together and set aside until ready to serve.
Heat an outdoor grill to medium-high heat (375-450 degrees F). Grill chicken breasts for about 4 minutes per side, until chicken reaches an internal temperature of 160 degrees. Remove from heat and let rest for 5 minutes, until chicken reaches an internal temperature of 165 degrees. Slice.
While chicken is resting, grill bell peppers for 2 minutes.
Compile salad on a bed of mixed salad greens topped with fresh cilantro leaves, red onions, jalapenos, sliced avocado, and sliced chicken. Serve drizzled with the reserved salad dressing