The aroma of the lime is so good, and when you cook it it fills the kitchen and people come-a-running. I accompany this with southwest-style rice.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
309 Calories
Recipe Instructions
Step 1
Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
Step 2
Remove chicken from marinade and shake off excess; discard remaining marinade.
Step 3
Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
Step 4
Spoon chicken mixture into tortillas.
Ingredients
½ teaspoon salt
¼ cup orange juice
2 tablespoons olive oil
¾ teaspoon dried oregano
1 onion, thinly sliced
1 teaspoon dried minced onion
8 (8 inch) flour tortillas
¼ cup lime juice
1 green bell pepper, cut into thin strips
1 teaspoon dried minced garlic
½ teaspoon coarsely ground black pepper
½ teaspoon dried cilantro leaves
1 ½ pounds boneless chicken breasts, cut into thin strips
