Ingredients
- 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
Preparation
- 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.
Preparation Time: 40 minutes
Yield: 6 person(s)
Cooking Time: 15 minutes
