1 1/2 lb. chicken breasts, skin & bones removed
Juice of 4 limes
2 tbsp. plus 1/4 c. olive oil
1 tsp. dried oregano
1 tsp. salt
2 lg. onions, cut into slices
Flour tortillas
2 tomatoes
Green peppers
Optional Toppings:
Salsa
Chopped tomatoes
Grated cheese
Sour cream
Guacamole
Chopped lettuce

In glass bowl, marinate chicken in lime juice, 2 tablespoons olive oil, oregano, 1/2 teaspoon pepper and 1/2 teaspoon salt for 2 hours. Prepare oven to 350 degrees.

In a shallow roasting pan, combine onions with chicken and marinade. Cover pan with foil and bake for 20 minutes. Transfer onions to heavy skillet containing 1/4 cup olive oil. Cook over medium heat adding any pan juices. Cook for 15 minutes. Add green pepper slices partway into cooking time. Cut chicken into strips and add to skillet. Add tomato chunks. Cook thoroughly.

Fry or microwave tortillas according to package directions. Serve tortillas warm in a covered dish. Serve chicken mixture in hot covered dish. May add lemon juice right before serving. Serve with side dishes or optional toppings.