Pressure Cooker Cilantro Lime Chicken With Scoops Recipes

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PRESSURE-COOKER CILANTRO-LIME CHICKEN WITH SCOOPS



Pressure-Cooker Cilantro-Lime Chicken with Scoops image

I came up with this recipe when I was preparing for a large party and wanted a healthy Tex-Mex chicken appetizer. The dish can be made ahead of time, and leftovers make for a tasty next-day burrito filling. -Lori Terry, Chicago, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 servings.

Number Of Ingredients 11

1 pound boneless skinless chicken breasts
1/2 cup reduced-sodium chicken broth
2 tablespoons lime juice
2 teaspoons chili powder
1-1/2 cups frozen petite corn (about 5 ounces), thawed
1-1/2 cups chunky salsa
1-1/2 cups finely shredded cheddar cheese
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
Baked tortilla chip scoops
Minced fresh cilantro

Steps:

  • Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until heated through, about 5 minutes. , Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla scoops; sprinkle with cilantro.

Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 202mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

CILANTRO & LIME CHICKEN WITH SCOOPS



Cilantro & Lime Chicken with Scoops image

I came up with this recipe when I was preparing for a large party and I wanted a healthy Tex-Mex chicken to serve in tortilla cups. You can make this party dish ahead of time to free yourself for time-sensitive dishes. Serve it in tortilla chip cups or any other savory crispy cup you like. Enjoy leftovers over salad greens or wrapped up in tender tortillas for burritos. - Lori Terry, Chicago, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 3h45m

Yield 16 servings (4 cups).

Number Of Ingredients 10

1 pound boneless skinless chicken breasts
2 teaspoons chili powder
2 tablespoons lime juice
1-1/2 cups frozen petite corn (about 5 ounces), thawed
1-1/2 cups chunky salsa
1-1/2 cups (6 ounces) finely shredded cheddar cheese
1 medium sweet red pepper, finely chopped
4 green onions, thinly sliced
Minced fresh cilantro
Baked tortilla chip scoops

Steps:

  • Place chicken in a 1-1/2-qt. slow cooker; sprinkle with chili powder and lime juice. Cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to slow cooker. Add corn and salsa; cook, covered, on low about 30 minutes or until heated through, stirring occasionally., Transfer to a large bowl, if desired. Stir in cheese, pepper and green onions. Sprinkle with cilantro; serve with tortilla scoops.

Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 183mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein. Diabetic Exchanges

INSTANT POT® CILANTRO-LIME CHICKEN TACOS



Instant Pot® Cilantro-Lime Chicken Tacos image

Take your tacos and elevate them with this flavorful cilantro lime taco. It cooks in an Instant Pot® so dinner is done fast! Serve with assorted toppings like red cabbage, onions, cilantro, cotija cheese, etc.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 6

Number Of Ingredients 10

¼ cup olive oil, divided
4 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
3 tablespoons chopped fresh cilantro, plus more for garnish
2 limes, divided
1 ½ pounds boneless, skinless chicken breasts, cut into strips
½ onion, thinly sliced
¼ cup canned diced tomatoes, undrained
6 tortilla shells

Steps:

  • Combine 3 tablespoons olive oil, garlic, cumin, coriander, cilantro, and juice of 1 lime in a gallon-sized resealable plastic bag. Add chicken and marinate for 30 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining 1 tablespoon olive oil. Add onion rings and cook until soft and translucent. Add diced tomatoes with liquid. Drain chicken from marinade and add to Instant Pot®. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken and shred with 2 forks. Return to the Instant Pot® and mix with tomato sauce.
  • Add chicken mixture to taco shells and add preferred toppings. Slice remaining lime and add lime slices to each taco plate.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 13.9 g, Cholesterol 64.6 mg, Fat 15 g, Fiber 2.2 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 124.6 mg, Sugar 1.6 g

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

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

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