Tex-Mex Chicken Sauté Recipe


  • 4 cups hot orzo Original Orzo
  • 4 chicken breast, skinned, deboned and cut in bite-sized pieces
  • 2 teaspoons fresh lime juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 medium yellow pepper, cut in thin strips
  • 1 lime, peeled, cut in very thin slices and finely slivered
  • 1 head Romaine lettuce, torn in bite-size pieces
  • Chopped cilantro, for garnish
  • Lime slices, for garnish


  • Place chicken in zip-lock bag. Add lime juice, cornstarch, chili powder, cumin and pepper. Seal bag and shake to coat chicken. Marinate in refrigerator 30 minutes.
  • Remove chicken from marinade. In frying pan, place oil and heat to medium temperature. Add chicken and cook about 10 minutes or until light brown.
  • Remove chicken from frying pan; set aside. In same frying pan, place onion, yellow pepper and lime. Sauté about 3 minutes or until tender crisp. Stir in Romaine lettuce and cook about 1 minute or until wilted.
  • Return chicken to frying pan 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.
Courtesy of National Chicken Council and the U.S. Poultry and Egg Association