INGREDIENTS:
Marinade
- 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
Optional
- Flour or corn tortillas
- Sliced avocado
- Sour cream
- Cheese
- Limes
- Fresh salsa
PREPARATION:
Marinade
- 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
NUTRITION FACTS:
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/
