Categories: Healthy
Ingredients
- 1/2 cup orange juice
- 2 tbsp chopped chipotle pepper
- Juice of 1 lime
- 1 tsp ground cumin
- salt and black pepper to taste
- 1 lb chicken breasts
- 1 tbsp canola oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 onions, sliced
- 8 small flour tortillas, warmed
- Guacamole
- salsa
- 1 cup shredded Jack cheese
Directions
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Combine the orange juice, chipotle, lime juice, cumin, 1 tsp salt and 1 tsp pepper in a Ziploc bag. Add the chicken and marinate in the fridge for an hour.
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Preheat the grill until hot. Remove the chicken from the marinade and discard what’s left in the bag. Grill the chicken for 4-5 minutes per side, until lightly charred and cooked all the way through. Let rest for 5 minutes before slicing.
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While the chicken cooks, heat the oil in a large cast-iron skillet over high heat. Cook the bell pepper and onions until charred and caramelized on the outside, about 10 minutes. Season with salt and pepper.
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Slice the chicken into thin pieces. For a dramatic presentation, place the chicken on top of the hot peppers in the skillet and bring the skillet sizzling to the table. Serve with warm tortillas, guacamole, salsa and cheese.