Crockpot Cilantro Lime Chicken With Corn Black Beans Recipes

SLOW COOKER CILANTRO LIME CHICKEN

Slow Cooker Cilantro Lime Chicken image

This is a nice change from plain chicken tacos. The cilantro really adds a burst of flavor to this recipe.

Provided by ltlmsmfft

Categories World Cuisine Recipes Latin American Mexican

Time 4h10m

Yield 6

Number Of Ingredients 5

Ingredients

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Steps:

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 9.3 g, Cholesterol 117.2 mg, Fat 4.7 g, Fiber 1.3 g, Protein 45.3 g, SaturatedFat 1.3 g, Sodium 975.9 mg, Sugar 3.4 g

CILANTRO-LIME CHICKEN SKILLET

Cilantro-Lime Chicken Skillet image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 17

Ingredients

1 package (0.85 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
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 (4.5 oz) Old El Paso™ chopped green chiles
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:

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

Nutrition Facts : Calories 400, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 2 g, TransFat 0 g

CHILI-LIME CHICKEN WITH CORN AND BLACK BEANS

Chili-Lime Chicken with Corn and Black Beans image

Here, tender chicken breast is seasoned with a flavorful chili-lime rub, then skillet cooked and served atop a saute of hearty black beans, sweet corn, and fresh tomatoes warmed until barely bursting. It is made savory and given a gentle heat with onion, garlic, and a kiss of jalapeno. (If you like a lot of heat, feel free to add more jalapeno and/or more cayenne in the rub for the chicken.) Finished with a bright note of lime juice, fresh cilantro, and creamy avocado, this is a colorful, satisfying meal that is on point any season of the year, and destined to become a go-to favorite.

Provided by Ellie Krieger

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 teaspoon chili powder
1/2 teaspoon finely grated lime zest
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/2 teaspoon salt, divided
Pinch of cayenne pepper
1 1/2 pounds boneless, skinless chicken breast, pounded to 1/2-inch thickness
2 tablespoons olive oil, divided
1/2 small onion, chopped
1 tablespoon seeded and minced jalapeno pepper
1 garlic clove, minced
One 15-ounce can low-sodium black beans, drained and rinsed
1 pint grape tomatoes, halved
1 1/2 cups corn kernels, from 1 large or 2 small ears fresh corn, or frozen
1 ripe avocado, pitted, peeled, and diced
3 tablespoons freshly squeezed lime juice
3 tablespoons fresh cilantro leaves

Steps:

Combine the chili powder, lime zest, cumin, granulated garlic, 1/4 teaspoon of the salt, and the cayenne in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.
Heat 1 tablespoon of the oil in a large, non-stick skillet over medium-high heat. Add the chicken to the pan, lower the heat to medium, and cook until it is browned and cooked through, about 5 minutes per side. Transfer the chicken to a cutting board.
Add the remaining 1 tablespoon of oil to the pan and heat over medium-high heat.
Add the onion and jalapeno and cook until they soften, 2 minutes. Add the garlic and cook for 30 seconds more, then stir in the beans, tomatoes, and corn and cook until all the vegetables are softened but still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.
Divide the vegetable mixture among four plates. Slice the chicken and divide it among the plates along with some avocado. Sprinkle each with lime juice and cilantro and serve.