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Here’s a recipe I discovered recently – based on Martha Stewart’s – with a few improvements.


  • 1 1/2 pounds chicken breast, sliced crosswise. (1 package)
  • 1/2 stick of real butter
  • 1 teaspoon chili powder
  • Sea salt and ground pepper
  • 2 bell peppers (ribs and seeds removed), thinly sliced
  • 1 large vidalia onion, halved and sliced
  • 2 garlic cloves, thinly sliced
  • 8 flour tortillas (6-inch)
  • Fresh cilantro leaves (for guacamole)
  • 2 avacados (for guacamole)
  • 2 limes (1 for guacamole)
  • Sour cream, for serving


  1. Heat broiler, with rack set 4 inches from heat. Arrange sliced chicken on a rimmed baking sheet. Squeeze juice of 1 lime over chicken. Sprinkle with chili powder, and season with sea salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
  2. Sautée peppers, onion,and garlic in butter; season with salt and pepper, cook until vegetables are crisp-tender, 6 to 8 minutes.
  3. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
  4. Mash avacados with juice of 1 lime, salt and pepper, and chopped fresh cilantro– lots of it!