8 thin boneless, skinless chicken breasts (or 4 whole breasts) cut into 1 ½ inch strips
5 Tablespoons oil
3 Tablespoons lemon juice
1 ½ teaspoon salt
1 ½ teaspoons dried oregano
1 teaspoon garlic powder
1 ½ teaspoons cumin
¼ teaspoon crushed red pepper
3 garlic cloves
2 large onions, thinly sliced
2 green peppers, seeded and sliced
8 (8 inch) tortillas
Taco sauce (optional)
Shredded cheddar cheese (optional)
Sour cream (optional)
To make marinade: In a large re-sealable bag, combine 2 Tablespoons oil, garlic cloves, lemon juice, seasonings and chicken. Seal bag, shake bag and turn to coat. Marinate in refrigerator for several hours.
In a large skillet, saute peppers and onions in 3 Tablespoons oil. Remove and keep warm. Cook chicken 5 to 6 minutes or until no longer pink.
Return peppers and onions to pan with chicken and stir to mix.
Wrap tortilla in a damp paper towel in microwave for 30 seconds.
Place chicken mixture in tortilla.
Add taco sauce, shredded cheddar cheese or sour cream if desired.
To reduce carbohydrates and calories, omit the tortilla and serve over riced cauliflower.
Cilantro Lime Rice
4 Tablespoons butter or oil
3 cup uncooked brown rice
Juice and zest of 2 small limes
5 cups organic chicken broth
4 Tablespoons finely chopped cilantro
1 1/2 tsp kosher or sea salt
Pepper to taste
1/2 teaspoon cumin
In a skillet, heat butter or oil with rice. Add chicken broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed. To make vegan, substitute vegetable broth for chicken broth.