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.
Ingredients
- orange juice: 0.25 cup
- lime juice: 0.25 cup
- olive oil: 2 Tbsp
- minced garlic: 1 tsp (dried)
- minced onion: 1 tsp (dried)
- oregano: 0.75 tsp (dried)
- cilantro leaves: 0.5 tsp (dried)
- salt: 0.5 tsp
- coarsely ground black pepper: 0.5 tsp
- ½ pounds boneless chicken breasts: 1 piece (cut into thin strips)
- green bell pepper: 1 piece (cut into thin strips)
- onion: 1 piece (sliced)
- flour tortillas: 8 piece (8 inch)
Metric Conversion
Stages of cooking
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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.
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Remove chicken from marinade and shake off excess; discard remaining marinade.
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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.
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Spoon chicken mixture into tortillas.
