Lime Chicken Picante

Lime Chicken Picante

178
NEONWILLIE 0

"Quick, easy, spicy chicken"

Ingredients 55 m {{adjustedServings}} servings 184 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. In a shallow nonporous dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes.
  2. Melt butter in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes.
  3. Add boiled marinade to chicken, and saute another 3 to 5 minutes or until chicken juices run clear and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yogurt and 1 lime wedge. Serve.
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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 178

  1. 241 Ratings

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JENHARVHOL
1/23/2004

This was great! I would never have thought these ingredients would taste this way. I am a novice at mexican-inspired cooking, but this chicken tasted exactly like a friend's homemade chicken enchiladas-yum! i too decreased the mustard to about 1/8 cup in the marinade-- and added more (about double) of all ingredients to sauce while boiling it, and we STILL didn't have enough sauce for our 3 chicken breasts. next time i will make even more sauce, it was really the star of the whole meal. I used a medium salsa and it had just the right amount of heat. Topped with sour cream, which was just perfect to counter the heat-- no lime garnish, they had all been squeezed into the sauce by that point. served with yellow rice and a black bean and corn salad. great, easy recipe! thanks!

PGJCMILLER
3/13/2005

The whole family loved this! My kids even asked for seconds...Only change I made was using olive oil for 1/2 the butter and topping with sour cream instead of yogurt. This one's a keeper!

GINAH1
7/23/2003

Quick and easy, but if I ever make this again, I will double the recipe for the marinade. There was not enough left to serve over the cooked chicken. What was left was really tasty.