Cilantro-Lime Chicken Skillet

Prep 35 min
Total 1 hr 5 min
Servings 6

Pinterest

50
Print

180
Save

6
Email

20

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. ...MORE + LESS -

Ingredients

1 pouch Old El Paso™ chicken taco seasoning mix

1/4 teaspoon ground red pepper (cayenne)

4 boneless skinless chicken breasts (about 7 oz/200 g each)

1 tablespoon vegetable oil

2 1/4 cups chicken broth

2 tablespoons lime juice

1 tablespoon finely chopped garlic

1 cup uncooked regular long-grain white rice

1 cup black beans (from can), drained, rinsed

1 can (127 mL) Old El Paso™ chopped green chilies

1/4 cup water

2 tablespoons lime juice

1 medium avocado, pitted, peeled and cut into 1-inch pieces

1/4 cup chopped fresh cilantro leaves

1 teaspoon finely chopped garlic

1/8 teaspoon salt

Chopped fresh cilantro leaves and lime wedges

Steps

Hide Images

1

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.
2

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.
3

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.
4

Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when centre 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.
5

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.
6

Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.