Easy Chili-Lime Chicken Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Marinade:Juice of 4 limes (about 8 Tbsp.)4 Tbsp. extra-virgin olive oil3 cloves garlic, minced (or 1/4 tsp. garlic powder)1/2 tsp. cumin1 tsp. Sriracha hot sauce1/2 tsp. saltDash of sugar or honeyOther:1 1/2 to 2 lbs. chicken, boned and skinned and cut into small pieces1 Tbsp. olive oil1/2 onion, diced2 cans diced tomatoes with jalapenos, undrained1 can black beans, drained1 can corn, drained
1. Whisk together all of the marinade ingredients in a medium-sized bowl. Place chicken in a gallon-sized zipper-lock bag and pour the marinade over it. Squish it around and put it in the fridge for at least 2 hours.
2. Heat olive oil in a skillet. Add onions and cook until they are softened. Add chicken and HALF of the marinade. DISCARD the rest of the marinade. Cook the chicken, stirring, for just a few minutes.
3. Add tomatoes, corn and beans and bring to a boil. Reduce heat and simmer for about 10 minutes. Taste and adjust seasoning, if necessary. Serve over rice.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSALCICC.
2. Heat olive oil in a skillet. Add onions and cook until they are softened. Add chicken and HALF of the marinade. DISCARD the rest of the marinade. Cook the chicken, stirring, for just a few minutes.
3. Add tomatoes, corn and beans and bring to a boil. Reduce heat and simmer for about 10 minutes. Taste and adjust seasoning, if necessary. Serve over rice.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user MSALCICC.
Nutritional Info Amount Per Serving
- Calories: 379.5
- Total Fat: 15.8 g
- Cholesterol: 68.4 mg
- Sodium: 526.0 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 5.8 g
- Protein: 33.1 g
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