Cilantro Lime Chicken Once A Month Cooking Food

CILANTRO LIME CHICKEN TACOS

Cilantro Lime Chicken Tacos image

A cilantro lime vinaigrette has two jobs in a weeknight taco recipe. First, it?s the marinade for the pan seared chicken filling. Then it turns sour cream into a special topping.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2/3 cup Food Network Kitchen™ Inspirations Mexican Style Cilantro Lime Vinaigrette
1/4 cup sour cream
1 tablespoon vegetable oil
16 corn tortillas
Shredded lettuce, diced red onion, sliced radishes, guacamole and whole cilantro leaves, for serving

Steps:

Sprinkle the chicken with salt and pepper in a large bowl. Then toss with 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette. Marinate for 10 minutes.
Meanwhile, stir together the sour cream with the remaining 2 tablespoons vinaigrette.
Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook until slightly browned and cooked through, about 7 minutes per side. Transfer to a cutting board and chop. Season with salt.
Warm the tortillas as the label directs. Using 2 stacked tortillas per taco, fill with the chicken, top with the cilantro-lime sour cream and the toppings of your choice.

CILANTRO LIME CHICKEN (ONCE A MONTH COOKING)

Cilantro Lime Chicken (Once a Month Cooking) image

Make ahead meal, quick and easy. Just trying to get recipes all in the same place. Recipe from http://www.sixsistersstuff.com. Recipe adapted from Over the Big Moon.

Provided by Trking86

Categories One Dish Meal

Time 4h20m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs chicken breasts
2 limes, juice of
1 bunch fresh cilantro, chopped
1 (16 ounce) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 (15 ounce) can black beans, drained and rinsed
1 teaspoon cumin
salt and pepper

Steps:

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours).
Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Nutrition Facts : Calories 1022.2, Fat 34.5, SaturatedFat 9.6, Cholesterol 217.9, Sodium 234, Carbohydrate 92, Fiber 20.1, Sugar 2.1, Protein 92.7

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