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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- In a large heavy-duty skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper then add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside.
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- Preheat oven to 425° F. Spray a 13-inch by 9-inch baking pan with cooking spray. Add potatoes and spoon 1 tablespoon of the butter over all and toss gently to coat potatoes. Arrange in a single layer. Bake 15 minutes.
- Remove from oven, spoon the potatoes to one side of the baking pan. Arrange the chicken pieces on the other side of the potatoes in the pan. Combine the remaining butter with the lime juice and spoon evenly over the chicken. Bake, uncovered, 25 minutes or until chicken is no longer pink in center.
- In a small bowl, combine the cheese, salsa, and cilantro. Spoon evenly over the chicken and potatoes. Bake 5 minutes or until cheese is melted.
- Notes from the test kitchen: A simple one-dish meal perfect for busy days. It’s affordable, family friendly and fresh tasting. Serve with additional lime wedges, if desired.
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