Skip to Content

Cilantro-Lime Chicken Skillet

  • Save Recipe
  • Prep 35 min
  • Total 1 hr 5 min
  • Servings 6
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
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.
Created Jan 18, 2018
  • Save
  • Share
  • Keep Screen On


  • 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


  • 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.

Expert Tips

  • Tip 1
    If desired, stir 1/4 teaspoon ground red pepper into rice for a bit of additional heat.
  • Tip 2
    Garnish with thinly sliced avocado for a great addition.

Nutrition Information

400 Calories, 11g Total Fat, 35g Protein, 41g Total Carbs

Nutrition Facts

Serving Size: 6
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved