Lemon Chili Chicken Food

CHILI LEMON MARINADE FOR CHICKEN

Chili Lemon Marinade for Chicken image

Make and share this Chili Lemon Marinade for Chicken recipe from Food.com.

Provided by Vicki in CT

Categories Lemon

Time 1h3m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

1/3 cup lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon chili powder

Steps:

Combine all ingredients in ziploc bag. Add chicken and marinate a minimum of 1 1/2 hours.

THE BEST WHITE CHICKEN CHILI

The Best White Chicken Chili image

This is the first recipe I ever tried for white chili, and it is the best one I have ever found. I found it in a cookbook called So Fat, Low Fat, No Fat, but don't let that fool you. The chili may be low on fat but it has a fantastic flavor and always gets raves every time I make it. This is not the exact recipe in the book, as I have made a few minor adjustments to make it a little easier.

Provided by boardgirl148

Categories Chicken Breast

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups water
1 teaspoon lemon pepper seasoning
1 teaspoon ground cumin
1 tablespoon olive oil
4 boneless skinless chicken breast halves, trimmed of all excess fat
1 clove garlic, finely chopped
1 cup chopped onion
2 (8 ounce) cans white shoepeg corn, drained
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon ground cumin
2 -3 tablespoons lime juice
2 (14 ounce) cans great northern beans, undrained
shredded monterey jack cheese, to garnish

Steps:

In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil.
Bring to a boil.
Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear.
Remove the chicken from the broth and cut into bite-size pieces, then return it to the broth.
Add the garlic, onion, corn, green chiles, 1 tsp ground cumin, lime juice, and Great Northern beans to the broth.
Bring to a boil.
Simmer until thoroughly heated, about 45 minutes.
To serve, ladle into soup bowls and sprinkle cheese on top.
Refrigerate any leftovers; this chili is usually even better heated up the next day.

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