Easy Chili-Lime Chicken Skillet
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Easy Chili-Lime Chicken Skillet calories by ingredient
Number of Servings: 4
Ingredients
-
Marinade:
Juice of 4 limes (about 8 Tbsp.)
4 Tbsp. extra-virgin olive oil
3 cloves garlic, minced (or 1/4 tsp. garlic powder)
1/2 tsp. cumin
1 tsp. Sriracha hot sauce
1/2 tsp. salt
Dash of sugar or honey
Other:
1 1/2 to 2 lbs. chicken, boned and skinned and cut into small pieces
1 Tbsp. olive oil
1/2 onion, diced
2 cans diced tomatoes with jalapenos, undrained
1 can black beans, drained
1 can corn, drained
Tips
Adding cilantro to the marinade is optional.
Directions
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.