Lighter Fiesta Lime Chicken Recipes
CROCK POT FIESTA CHICKEN RECIPE
Crock Pot Fiesta Chicken Recipe is perfect for tacos, salads, burrito bowls and more! Crock pot Fiesta lime Chicken is creamy and tasty and sure to impress.
Provided by Eating on a Dime
Categories Main Course
Time 6h10m
Number Of Ingredients 8
Steps:
- Add the chicken and place all the ingredients except the limes and the cream cheese in the crock pot.
- Cover and cook on high in the slow cooker for 3-4 hours or low for 6-8 hours.
- Shred the chicken.
- Squeeze the limes over the chicken mixture , add cream cheese and stir to combine.
- Continue to heat in the crock pot until the cream cheese is fully melted (usually 30-60 minutes).
- Serve over rice or with tortillas. Enjoy!
Nutrition Facts : Calories 326 kcal, Carbohydrate 32 g, Protein 39 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 601 mg, Fiber 7 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
FIESTA LIME CHICKEN
A delicious dinner of seasoned yellow rice, lime chicken with diced avocado and tomato is on the table in less than 30 minutes.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Season chicken, if desired, with salt and pepper or Knorr® Chicken flavor Bouillon. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Stir in lime juice. Remove and set aside.
- Prepare Knorr® Fiesta Sides™ - Yellow Rice in same skillet according to package directions.
- Stir in chicken, avocado and tomato until well blended. Top, if desired, with shredded Cheddar cheese, chopped red onion, and cilantro.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 36.2 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 27 g, SaturatedFat 2.3 g, Sodium 436.6 mg, Sugar 1.7 g
LIGHTER FIESTA LIME CHICKEN
This is a lightened up version of the Applebee's south-west favorite. I have skipped the tortilla chips and served it with Spanish rice and a green salad with a spicy vinaigrette to keep the meal light and healthy.
Provided by CaliforniaJan
Categories Chicken
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Combine marinade ingredients in a medium bowl: water, teriyaki, lime juice, garlic, liquid smoke, salt, ginger, tequila. Add chicken, cover and chill about 2 hours. Do not marinade chicken longer than 3 hours.
- Prepare the Mexi-Ranch sauce by combining the following ingredients in a small bowl: mayonnaise, sour cream, milk, tomato, vinegar, jalapeño, onion, parsley, Tabasco, salt, dill, paprika, cayenne, cumin, chili powder, garlic powder, pepper. Mix well until smooth, then cover and chill until needed.
- When you are ready to cook, preheat your oven's broiler and a grill or girll pan. Remove chicken from marinade (discard marinade) and grill chicken for 3 to 5 minutes per side, or until done.
- Arrange cooked chicken in a baking pan. Spread 2 tablespoons of Mexi-Ranch sauce over each piece of chicken, followed by 1 tablespoon of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until cheese melts.
- Spread a bed of 1/4 cup of the crumbled baked tortilla chips on each of 4 plates. Put a piece of chicken on top of the chips on each plate. Garnish with salsa if desired.
Nutrition Facts : Calories 301.3, Fat 10.4, SaturatedFat 2.5, Cholesterol 79.3, Sodium 1662, Carbohydrate 19.5, Fiber 1.2, Sugar 4.4, Protein 31
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2.5/5 (5)Total Time 2 hrs 33 mins
- For marinade, in a bowl whisk together lime juice, oil, 2 teaspoons of the seasoning mix, and the salt. Place chicken breast halves in a large resealable plastic bag; add marinade. Seal bag; turn to coat chicken. Set bag in a medium bowl. Marinate in the refrigerator 2 to 4 hours, turning bag occasionally.
- Place tortilla strips on a paper towel-lined plate. Cover with another paper towel. Microwave about 3 minutes, tossing strips every 30 seconds until light brown and crisp. Let cool.
- In a bowl stir together the remaining 1/2 teaspoon seasoning mix and the ranch dressing. Drain chicken, discarding marinade.
- Grill chicken, covered, over medium heat 12 to 14 minutes or until chicken is done (165°F), turning once. Spoon ranch mixture over chicken. Sprinkle with cheese. Cover and grill 1 to 2 minutes more or until cheese is just melted. (Or preheat broiler. Place chicken on the rack of an unheated broiler pan. Broil chicken 4 to 5 inches from heat 12 to 14 minutes or until chicken is done (165°F), turning once. Spoon ranch mixture over chicken. Sprinkle with cheese. Broil 1 to 2 minutes more or until cheese is just melted.)
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- Pour chicken broth into slow cooker. Add in the chicken. Cover and cook on low for 3-4 hours for thawed chicken and 5-6 hours for frozen chicken.
- Remove the chicken and discard the broth. Shred the chicken and add it back into the slow cooker.
- In a bowl stir together the mayo, sour cream, picante sauce, cajun seasoning, parsley, dill and cumin. Stir the sauce into the chicken.
- Squeeze one lime wedge over each serving of chicken. You can serve this chicken over rice, on buns or in lettuce wraps.
FIESTA LIME CHICKEN - ONLY 7 INGREDIENTS! - PIP AND EBBY
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- Light a grill over medium heat. Cook the chicken for 7 minutes on each side, or until cooked through. Prepare rice according to package directions.
- In a medium bowl, combine tomatoes, bell peppers, red onion and lime juice. Mix well and set aside.
- Layer as follows on each plate when ready to serve: 2 large spoonfuls rice, 1 cooked chicken breast, 1/4 cup pepper jack cheese and 2 spoonfuls veggie mixture. Serve immediately!
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- Meanwhile prepare the Mexican ranch by combining all of the ingredients and mixing until smooth. Store in fridge until ready to use.
- To prepare the pico de gallo toss all of the ingredients together in a bowl. Store in fridge until ready to use.
FIESTA LIME CHICKEN WITH AVOCADO SALSA - CARLSBAD CRAVINGS
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- In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.* Prepare Avocado Salsa during this time (instructions below).
- Toss all of the ingredients except for the avocados in a large bowl. Cover with plastic wrap and chill for 30 minutes up to 24 hours.
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- In a large freezer bag, stir together water, lime juice, soy sauce, chile-lime sauce, Worcestershire, garlic, pepper, cumin, and chicken. Seal the bag well and refrigerate for up to 24 hours to marinate.
- To cook chicken, preheat grill to medium. Grill chicken 2-3 minutes per side or until cooked completely. When you flip your chicken to cook on the second side, top with the shredded cheese to melt. Cover grill or cover chicken with foil to finish cooking. Remove.
- For the pico de gallo, stir all ingredients together in a small bowl. Top the chicken with the pico and tortilla strips and serve. Yum yum!
FIESTA LIME CHICKEN - THESTAYATHOMECHEF.COM
From thestayathomechef.com
Estimated Reading Time 3 mins
- In a small mixing bowl, whisk together teriyaki sauce, garlic, lime juice worcestershire sauce, salt and ginger. Place chicken into a shallow dish or resealable plastic bag. Pour marinade over chicken and marinate 1 to 2 hours.
- In another small mixing bowl, whisk together sour cream, cajun seasoning, and hot sauce. Refrigerate until ready to cook.
- In a third bowl, combine tomatoes, red onion, jalapeno, cilantro, and lime juice. Toss together and season with salt, to taste.
- Heat a heavy nonstick skillet over medium-high heat. Cook chicken for 5-7 minutes per side, until chicken is cooked through and no longer pink.
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- In a large bowl, mix tequila, lime juice, orange juice, garlic, fiesta lime seasoning blend, pepper, and cilantro. Place the chicken into 2 gallon sized ziplock bags (2 per baand pour the marinade over the chicken. Seal in the fridge for 6-8 hours.
- After marinating, take the chicken out of the bags and grill on medium-high heat for 8-10 minutes on each side, or until chicken is cooked through. Brush each chicken liberally with the ranch, and top with a slice of cheese. Allow the cheese to melt over the chicken before taking off the grill.
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