- 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