Meanwhile, season chicken (1Lb) on both sides with low carb taco seasoning (2 tablespoons) and pat the seasoning into each breast.
Heat 1 tablespoon of oil in a large skillet over medium heat (I used a grill pan cast iron to get the grill marks).
Add julienned bell peppers (2) to the pan and saute until crisp-tender, about 8 minutes.
Remove from pan and set aside to cool.
Add chicken breast to pan and sear each side for about 3 minutes.
Cover the skillet and continue cooking the chicken for about 10 minutes (until no longer pink in the center).
Set the chicken aside with the peppers to cool slightly.
In a large bowl, assemble chopped lettuce and sliced cherry tomatoes. Add bell peppers and chicken. Cover with sliced avocados, cotija, pepitas and cheese strips.
Serve with your favorite low carb dressing and enjoy!