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3 boneless chicken breasts
4 Tbs. Epicurean Lime Extra Virgin Olive Oil
4 cloves garlic
Cumin
Cayenne or Chili Powder
¼ cup Cilantro, snipped
Avocado (optional)
1 lime

Mince the garlic, snip the cilantro, cut the lime into wedges and slice the avocado.
Cut the chicken into chunks. Add Epicurean Lime Extra Virgin Olive Oil to a large skillet & heat over medium high heat. Add the chicken & let it cook undisturbed until browned on the bottom. Sprinkle it generously with cumin and cayenne (or chili powder), cook another minute or two. Turn the chicken and cook long enough to brown. Reduce the heat to medium low and add the garlic & lime zest, stir in gently. Continue cooking until the chicken is cooked through. Remove the chicken to a platter and sprinkle it with the cilantro.