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Cilantro-Lime Chicken Skillet

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By Betty Crocker Kitchens
Updated Jan 18, 2018
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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.

Cilantro-Lime Chicken Skillet

  • Prep Time 35 min
  • Total 1 hr 5 min
  • Servings 6
  • Ingredients 17
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Ingredients

Chicken

  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/4 teaspoon ground red pepper (cayenne)
  • 4 boneless skinless chicken breasts (about 7 oz each)
  • 1 tablespoon vegetable oil

Rice Mixture

  • 2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons lime juice
  • 1 tablespoon finely chopped garlic
  • 1 cup uncooked regular long-grain white rice
  • 1 cup black beans (from 15-oz can), drained, rinsed
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles

Cilantro-Lime Topping

  • 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

Serve-Withs, If Desired

  • Chopped fresh cilantro leaves and lime wedges
Make With
Old El Paso

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    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.
  • Step 
    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.
  • Step 
    6
    Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.

Nutrition

400 Calories
11g Total Fat
35g Protein
41g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
910mg
38%
Potassium
520mg
15%
Total Carbohydrate
41g
14%
Dietary Fiber
5g
20%
Sugars
2g
Protein
35g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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