• 1/3 cup orange juice
  • 1 1/2 limes, juiced
  • 1/3 cup pineapple juice
  • 3T olive oil
  • 1tsp garlic powder
  • 2 1/2 tsp cumin
  • 2tsp chili powder
  • 1tsp smoked paprika
  • 1/4tsp ground coriander
  • 2tsp kosher salt
  • 1/2tsp  fresh ground black pepper
  • 1/3 cup cilantro, chopped
  • 4 organic chicken breasts, sliced

Peppers & Onions

  • 1 red, green and orange bell peppers, cored, seeded and sliced
  • 1tsp of your favorite taco seasoning 
  • 1 onion, sliced
  • 1T organic butter
  • 1tsp olive oil, plus more if needed


  • Flour or corn tortillas
  • Sliced avocado
  • Sour cream 
  • Cheese
  • Limes
  • Fresh salsa



  • In a plastic storage bag or baking dish, whisk together all of the marinade, adding the cilantro at the end.
  • Set aside 1/4 cup of the marinade.
  • Add the chicken to the ziploc of marinade, seal and refrigerate for 30-90 minutes
  • Meanwhile, prepare the peppers and onions.
  • Once the peppers and onions are cooked, remove to a plate.
  • Drain the juices off and heat the skillet to medium high heat with a drizzle of oil. Add the chicken and cook, turning occasionally until cooked.
  • Add the reserved marinade and peppers and onions and cook until everything is hot again. Serve with tortillas and toppings

Peppers & Onions

  • In a cast iron skillet (we prefer this one from Lodge), over medium heat add the butter and oil.
  • Add the peppers and onions and the seasoning.
  • Once the veggies begin cooking, turn the heat to medium low and while stirring occasionally, allow to cook for about 20 minutes or until golden and tender.
  • Remove to a plate


Makes 6 servings (Per serving) Calories 223, Fat 7g, Sat Fat 2g, Chol 101mg, Sodium 992, Carbs 6g, Fiber 1g, Protein 33g

Reference:  https://ohsweetbasil.com/