Fiesta Lime Chicken
Fiesta Lime Chicken is a gluten free recipe with 4 servings. One serving contains 320 calories, 42g of protein, and 10g of fat. For $2.78 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up tortilla strips, soy sauce, roma tomatoes, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes roughly 45 minutes. 90 people have made this recipe and would make it again. It is brought to you by Laurens Latest. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is awesome. If you like this recipe, take a look at these similar recipes: Fiesta Lime Chicken, Fiesta Lime Chicken Salad, and Fiesta Lime Chicken Chowder.
Servings: 4
Ingredients:
1/2 cup grated cheddar cheese
4 chicken cutlets
1/4 cup sweet chile lime sauce
1/4 cup chopped cilantro
1/2 teaspoon cumin
2 cloves garlic, minced
juice of 1 lime
3 tablespoons fresh lime juice
pepper, to taste
3 roma tomatoes, diced
salt & pepper, to taste
2 tablespoons soy sauce
tortilla strips
1 cup water
1/2 tablespoon Worcestershire
1/4 cup finely diced yellow onion
Equipment:
grill
aluminum foil
bowl
Cooking instruction summary:
In a large freezer bag, stir together water, lime juice, soy sauce, chile lime sauce, Worcestershire, garlic, pepper, cumin and chicken. Seal the bag well and refrigerate for up to 24 hours to marinate.To cook chicken, preheat grill to medium. Grill chicken 2-3 minutes per side or until cooked completely. When you flip your chicken to cook on the second side, top with the shredded cheese to melt. Cover grill or cover chicken with foil to finish cooking. Remove.For the pico de gallo, stir all ingredients together in a small bowl. Top the chicken with the pico and tortilla strips and serve. Yum yum!
Step by step:
1. In a large freezer bag, stir together water, lime juice, soy sauce, chile lime sauce, Worcestershire, garlic, pepper, cumin and chicken. Seal the bag well and refrigerate for up to 24 hours to marinate.To cook chicken, preheat grill to medium. Grill chicken 2-3 minutes per side or until cooked completely. When you flip your chicken to cook on the second side, top with the shredded cheese to melt. Cover grill or cover chicken with foil to finish cooking.
2. Remove.For the pico de gallo, stir all ingredients together in a small bowl. Top the chicken with the pico and tortilla strips and serve. Yum yum!
Nutrition Information:
covered percent of daily need
