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

1. 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.

2. 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.

3. 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.

4. 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.

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