For the Chicken Marinade

• 2 skinless, boneless chicken breasts
• 3 tablespoons fresh lime juice (about 1–2 limes)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste

For the Vegetables and Salad

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium red onion, thinly sliced
• 4 cups romaine lettuce or mixed greens
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil (for grilling and dressing)
• ¼ cup fresh cilantro, chopped
• Salt and pepper, to taste

Optional Garnishes and Variations

• Chopped jalapeños or pinch of cayenne (for extra heat)
• Grilled tofu or portobello mushrooms (to replace chicken for vegetarian/vegan version)
• Quinoa, brown rice, or cauliflower rice (to serve as a grain bowl)
• Crumbled queso fresco or feta cheese
• Sliced avocado
• Lime wedges
• Sour cream or Greek yogurt
• Toasted pumpkin seeds or sliced almonds