Two Way Border Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.1
  • Total Fat: 10.4 g
  • Cholesterol: 131.5 mg
  • Sodium: 416.0 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 54.2 g

View full nutritional breakdown of Two Way Border Chicken calories by ingredient
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Number of Servings: 4


    2 14.5 ounce cans of no-salt-added diced tomatoes, undrained
    2 tbsp lime juice (1-2 medium limes)
    1-1.5 ounce package of taco seasoning mix
    2 tsp sugar
    1 tsp dried oregano, crumbled
    1 tsp red hot pepper sauce
    8 boneless, skinless chicken breast halves, all visible fat removed (about 4 ounces each)
    3/8 (.375) cup of uncooked rice
    1/4 (.25) tsp tumeric
    2 tbsp extra virgin olive oil
    1 tsp sugar
    2 tbsp snipped fresh cilantro


serves 4: 3 ounces of chicken, 1/2 (.5) cup of rice, and 2/3 cup sauce per serving (plus 4 chicken breast halves and 1.5 cups sauce reserved)

In a large bowl, combine undrained tomatoes, lime, taco seasoning, 2 tsp sugar, oregano, and red hot pepper sauce.
Rinse chicken and pat dry with paper towels; put chicken in Dutch oven. Pour tomato mixture over chicken. Bring to a boil over high heat; stir. Reduce heat a simmer, covered for 20 minutes, stirring occasionally.
Meanwhile, cook rice using package directions, omitting salt and margarine and adding tumeric.
When chicken is done, stir in oilve oil and 1 tsp sugar. Remove four breasts and 1.5 sauce. Refridgerate and reserve for another meal (Yucatecan Wraps?)
To serve, spoon rice onto serving plater, arrange chicken breast around edge, and pour remaining 2.5 cups of sauce evenly over chicken. Sprinkle cilantro over chicken.
*Meals in Minutes
American Heart Association

Number of Servings: 4

Recipe submitted by SparkPeople user AER1977.

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