Margarita Chicken Skillet Recipes

MARGARITA CHICKEN & RICE SKILLET

MARGARITA CHICKEN & RICE SKILLET image

This recipe looks very much like a dish served at a familiar restaurant chain, and that dish is one of my favorites. This means that I can make it myself--woo-hoo! I am ready for it! A wee bit of tweaking is all I need. Recipe & photo: kraft.com

Provided by Ellen Bales @Starwriter

Categories Chicken

Number Of Ingredients 10

Ingredients

1/2 cup(s) kraft zesty lime vinaigrette dressing, divided
6 - chicken breast halves, skinless and boneless
1 - red pepper, chopped
1 - onion, chopped
1 can(s) (14.5 oz.) chicken broth
1 1/2 cup(s) long-grain white rice, uncooked
1/2 teaspoon(s) ground cumin
2 tablespoon(s) chopped fresh celery leaves
1/2 cup(s) shredded monterey jack cheese
- tri-color tortilla strips

Steps:

Heat 2 Tbsp. of the dressing in a large nonstick skillet on medium-high. Add chicken; cook 4 minutes on each side or until chicken is golden brown on both sides. Remove from skillet.
Add peppers and onions to skillet; cook and stir 5 minutes or until crisp-tender. Add broth, rice, cumin and remaining dressing to skillet; stir. Bring to boil. Top with chicken; cover.
Simmer on medium-low heat about 30 minutes or until chicken is done and rice is tender. Remove from heat. Sprinkle with cheese. Let stand, covered, 5 minutes.
To serve, garnish with celery leaves and tri-color tortilla strips.

MARGARITA CHICKEN

Margarita Chicken image

Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 can (12 ounces) frozen nonalcoholic margarita mix, thawed
3 tablespoons lime juice
3 garlic cloves, minced
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

MARGARITA CHICKEN QUESADILLAS

Margarita Chicken Quesadillas image

Quesadillas have never tasted so good as when they are filled with slightly sweet onions and peppers and topped with lime butter and salt, the perfect balance of sweet and savory. This version is the perfect recipe for a summer party-or a great way to bring a little bit of summer into the cold winter months. -Stephanie Bright, Simpsonville, South Carolina

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 16 wedges.

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breast halves (5 ounces each)
3/4 cup thawed frozen limeade concentrate
1 large onion, sliced
1 medium sweet orange pepper, julienned
1 medium sweet yellow pepper, julienned
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 flour tortillas (10 inches)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tablespoons butter, melted
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Lime wedges, optional

Steps:

Place chicken in a large bowl. Add limeade concentrate and toss to coat. Cover bowl; refrigerate for 6 hours or overnight. , In a large nonstick skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Remove and set aside; wipe out skillet. Drain chicken and discard marinade., Grill chicken, covered, on a greased rack over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 165°. Cut chicken into 1/4-in. strips; set aside. On half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas., In same skillet used to cook vegetables, cook quesadillas over medium heat until cheese is melted, 2-3 minutes per side. Keep warm in oven while cooking remaining quesadillas. Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired.

Nutrition Facts : Calories 204 calories, Fat 9g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 288mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 12g protein.

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