This chicken comes out so soft and delicious, it's one of my favorite tex-mex recipes that taste oh-so good every time! It's a really complete meal with the peppers and potatoes.

    10 tortillas








  • 10 flour tortillas

  • - Chicken:

  • 1-½ lb boneless, skinless chicken breasts

  • 2 Tbsp olive oil

  • 3 Tbsp lime or lemon juice

  • 2 garlic cloves

  • 1 cup cilantro leaves, packed

  • - pinch salt and pepper

  • - Peppers & Onions:

  • 1 Tbsp olive oil

  • 1 onion, peeled and cut into ½ inch slices

  • 1 red, yellow, or orange pepper, seeded and sliced

  • - Potatoes:

  • 2 Tbsp olive oil

  • 3 potatoes, cut into ½ inch cubes

  1. With a mallet, flatten the chicken breasts to 1/2 inch thickness between two sheets of plastic wrap.

  2. Place in a bowl or glass baking dish.

  3. Blend oil, lime/lemon juice, garlic, cilantro leaves and salt and pepper together using a blender or hand blender until smooth

  4. Pour over chicken and cover with plastic wrap.

  5. Let chicken marinate for 30 minutes.

  6. Heat oil for the onions and peppers in a large skillet over medium heat.

  7. Add onions and peppers and cook until then are tender and begin to brown.

  8. In a 9x13 glass baking dish, toss potatoes with oil and seasonings.

  9. Bake in 375F oven until crispy, about 30 minutes, stirring occasionally to prevent sticking.

  10. Heat a grill pan, outdoor grill or George Foreman.

  11. Toast the tortillas for about 30 seconds per side and keep warm in an aluminum foil packet.

  12. Grill the chicken on each side for 4-5 minutes.

  13. Slice the chicken into strips and serve with the onions and peppers, potatoes, and salsa and Tofutti sour cream if desired.




Please register or login to review.
There are no user reviews for this listing.

JJextensions Developed by JJExtensions
RADesign Designed by RADesign
zest CookKosher is a Zest Group project