Rinse chicken breasts and pat dry. Put on a cutting board. Cut into one-inch strips.
Put the chicken in a mixing bowl. Season with crushed garlic, salt, and pepper. Stir the chicken and make sure it is well coated. Leave it marinating in the fridge, while you prepare the rest of the ingredients.
Wash the bell pepper, and cut it lengthwise. Extract the seeds and veins. Then slice it into strips of a maximum of one centimeter thick.
Peel the onion, cut it into two parts and slice it finely.
Turn the stove on high heat. Add oil and wait until it is very hot. At that time, add the chicken, making sure it is well dispersed over the pot so that it browns better. Cook for about three minutes until golden brown.
Add the chopped bell pepper, and continue to fry, covered. Stir every so often to avoid sticking to the bottom. When you see that the vegetables are well cooked. Turn off the stove, and cover the pot so it does not lose heat. Do not remove it from the stove.
Peel the tomato and avocado. Cut them into slices. Arrange them on a large plate, along with the palmini lasagna, sour cream, shredded cheese, and chicken and vegetables. Sprinkle some salt and pepper on top, and you're done.
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