Tex-Mex Chicken Saute

  • Yield: 6 servings


6pieces broiler-fryer chicken breast halves, skinned, boned and cut in bite-size pieces
2teaspoons fresh lime juice
2teaspoons cornstarch
1/2teaspoon chili powder
1/2teaspoon ground cumin
1/8teaspoon pepper
2tablespoons olive oil
1medium onion chopped
1medium yellow pepper, cut in thin strips
1-- lime, peeled, cut in very thin slices and finely slivered
1head Romaine lettuce, torn in bite size pieces
4cups hot cooked orzo
-- chopped cilantro
-- lime slices


In zip-lock bag, place chicken.  Add lime jice, cornstarch, chili powder, cumin and pepper.  Seal bag and shake to coat chicken.  Marinate in refrigerator 30 minutes.  Remove chicken from marinade.  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.  In same frypan, place onion, yellow pepper and lime.  Saute about 3 minutes or until tender crisp.  Stir in Romaine lettuce and cook about 1 minute or until wilted.  Return chicken to frypan and cook 1 minute or until heated through.  To serve, place orzo on large platter and spoon chicken mixture on top.  Garnish with cilantro and lime slices.