Skillet Cilantro Lime Chicken And Potatoes Food
CILANTRO-LIME CHICKEN SKILLET
This lightened-up, all-in-one skillet meal starts with seasoned chicken breasts cooked on top of a rice, black bean and green chile mixture, and is finished off with a fresh Cilantro-Lime Topping to bring it all together.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- In large resealable food-storage plastic bag, mix taco seasoning mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
- To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
- Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
- Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
- Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.
Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 2 g, TransFat 0 g
SKILLET CILANTRO LIME CHICKEN AND POTATOES
Provided by Amy Rains
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Set aside your chicken in a large container or ziplock bag.
- Make your marinade: In a food processor or blender, combine oil, lime juice, zest, vinegar, 1 clove garlic, cilantro, and cumin. Blend until well combined. Pour marinade over chicken reserving about 2 tbsp of marinade to set aside.
- Heat a large skillet to medium- medium high heat. It's best to use an oven proof skillet such as a cast iron. Once hot, add 2 tbsp oil. Toss in diced onion and potatoes. Saute for 3-5 minutes, then add garlic and bell pepper. Sprinkle with salt. Saute another 2-3 mins.
- Top with chicken and stir. Transfer to oven.
- Bake 18-20 minutes, or until chicken is cooked through and potatoes are done.
- Salt and pepper to taste, top with remaining 2 tbsp of marinade.
- Serve hot with additional toppings such as tomatoes, avocado, fresh cilantro or onion.
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