• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 boneless, skinless chicken breast halves, cut into bite-size pieces

  2. 2 teaspoons fresh lime juice

  3. 2 teaspoons cornstrach

  4. 1/2 teaspoon chili powder

  5. 1/2 teaspoon ground cumin

  6. 1/8 teaspoon pepper

  7. 2 tablespoons olive oil

  8. 1 medium onion, chopped

  9. 1 medium yellow pepper, cut in thin strips

  10. 1 lime, peeled, cut in very thin slices and finely slivered

  11. 1 head Romaine lettuce,torn in bite-size pieces

  12. 4 cups hot cooked orzo

  13. Chopped cilantro

  14. Lime slices

Instructions Jump to Ingredients ↑

  1. This recipe for Tex-Mex Chicken Saute was submitted by Paula McHargue, Richmond, KY.

  2. In zip-lock bag, place chicken. Add lime juice, cornstarch, chili powder, cumin and pepper. Seal bag and shake to coat chicken. Marinate in refrigerator 30 minutes.

  3. Remove chicken from marinade.

  4. In frypan, place oil and heat to medium temperature. Add chicken and cook about 3 minutes or until light brown. Remove chicken from frypan; set aside.

  5. In same frypan, place onion, yellow pepper and lime. Saute about 3 minutes or until tender crisp.

  6. Stir in Romaine lettuce and cook about 1 minute or until wilted. Return chicken to frypan and cook 1 minute or until heated through.

  7. To serve, place orzo on large platter and spoon chicken mixture on top. Garnish with cilantro and lime slices.


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