Ingredients

• 0.25 cups orange juice
• 0.25 cups lime juice
• 2 tablespoons olive oil
• 1 teaspoon dried minced garlic
• 1 teaspoon dried minced onion
• 0.75 teaspoons dried oregano
• 0.5 teaspoons dried cilantro leaves
• 0.5 teaspoons salt
• 0.5 teaspoons coarsely ground black pepper
• 1.5 pounds boneless chicken breasts , cut into thin strips
• 1 green bell pepper , cut into thin strips
• 1 onion , thinly sliced
• 8 , 8 inch

Instructions

1. 1 Whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. Measure out 1/4 cup of the marinade and set aside. Pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. Marinate chicken in the refrigerator for at least 30 minutes.
2. 2 Remove chicken from marinade and shake off excess; discard remaining marinade.
3. 3 Cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. Transfer chicken to a plate. Cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. Return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
4. 4 Spoon chicken mixture into tortillas.

Nutrition per serving