• 4 ½ pound bone-in chicken thigh or a mixture of parts

For the marinade:

• 2 tablespoon avocado oil
• 6 tablespoon balsamic vinegar more to taste
• 1 ½ tablespoon fresh rosemary chopped
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

For the dressing:

• 1/4 cup white wine vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoon fresh lemon juice
• 1/3 teaspoon freshly ground black pepper

For the salad:

• 18 ounce arugula
• 16 ounce strawberry

Optional:

• pecan chopped, optional

For the Marinade

• 1/3 cup extra virgin olive oil
• 1 each lime zested
• 1/4 cup lime juice freshly squeezed
• 1 tablespoon maple syrup
• 5 tablespoon fresh cilantro fresh chopped
• 2 teaspoon fresh oregano dried
• 1 teaspoon crushed red pepper adjust to your preference of spice
• 1 teaspoon ground cumin
• 1 1/2 teaspoon Kosher salt
• 2.5 pound flank steak or flat iron, or skirt or rump steak

For the Fajitas

• 5 ounce red bell pepper seeded and sliced
• 5 ounce yellow bell pepper seeded and sliced
• 5 ounce green bell pepper seeded and sliced

Optional for Serving

• 2 head leaf lettuce
• 2 each avocado sliced
• 4 tablespoon fresh cilantro