All You Need
- 1 1/2 lbs (750 g) boneless, skinless chicken breasts
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) Club House Chili Powder
- 1/4 tsp (1 mL) Club House Oregano Leaves
- 2 tbsp (30 mL) lime juice
Brush chicken breast with vegetable oil.
Combine Chili Powder, Oregano Leaves and lime juice to make a paste.
Rub over chicken and refrigerate, covered, overnight.
Broil or grill until no longer pink.
Slice thinly and serve in soft taco shells or pita bread.