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Cilantro-Lime Chicken Skillet

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  • Prep 35 min
  • Total 1 hr 5 min
  • Servings 6
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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.
By Betty Crocker Kitchens
Updated Jan 18, 2018
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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

Steps

  • 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 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • 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

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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