Ingredients
1/3 c. fresh orange juice
1/4 c. extra-virgin olive oil, divided
2 tbsp. fresh lime juice
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. ground cumin
1/2 tsp. paprika
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 1/2 c. canned pineapple
1/2 small red onion, finely chopped
1 clove garlic, minced
3 tbsp. lime juice
1 tbsp. chopped fresh cilantro
Cooked white rice
Shredded romaine
Canned black beans, drained
Lime wedges
Sriracha
Preparation
Step 1Make marinade: In a medium bowl, whisk together orange juice, 2 tablespoons olive oil, lime juice, garlic powder, oregano, cumin, and paprika. Add chicken breasts, tossing to coat both sides. Cover bowl with plastic wrap and refrigerate for 15 minutes or up to 2 hours.Step 2Meanwhile, make tropical salsa: In a medium bowl, combine pineapple, red onion, garlic, lime juice, and cilantro. Toss to combine and season with salt. Refrigerate until ready to use.Step 3In a large skillet over medium high heat, heat remaining oil. Season both sides of each chicken breast with salt and pepper then add chicken to the skillet. Cook until golden and cooked through, about 8 minutes per side. Remove from heat and let rest 10 minutes before cutting into strips or cubes.Step 4Serve chicken warm over a bowl of rice with lettuce, black beans, and pineapple salsa. Squeeze more lime juice on top and drizzle with Sriracha, if desired.
