What are you making for dinner tonight? My family and I met up with some friends last week at one of our favorite Mexican restaurants, and it gave me a hankering for more Mexican food. (Too bad I can't blame cravings on the baby any more, eh?)
If you're in the mood for something a little spicy too, try this recipe out. Between prep and cooking, you're looking at a meal ready in only 20 minutes. You can even make the salsa ahead of time; just remember to wait to add the avocado until you're ready to serve so it doesn't get discolored or mushy.
Now you've got more time to enjoy the weekend!
What You Need:
- 1 - 1 1/4 oz packet of taco seasoning
- 4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
- 2 T vegetable oil
- 1 - 11 oz can of whole kernel corn with red & green peppers (drained)
- 1 medium-sized avocado (pitted, peeled and chopped)
- 2 T finely chopped red onion
- 2 T chopped fresh cilantro
- 1 T lime juice
- 1 tsp honey
What To Do:
- Set aside 2 tsp of the taco seasoning in a medium-sized bowl. Coat the chicken breast halves with the remainder.
- Heat oil in a 12-inch skillet on medium heat. Cook the chicken in the oil for about 3-5 minutes, turning once, until browned.
- Reduce heat to medium-low and cook for another 8 minutes, turning once. (The chicken should no longer be pink at the centers of the thickest pieces.)
- As the chicken is cooking, combine the other ingredients in the bowl with the taco seasoning. Toss lightly. Serve the salsa with the chicken.
I think some rice and refried beans are in order with this one, personally. Great, now I'm starving and it's not even dinner time yet!
» Feeling Snacky? Quick Weekend Recipe #2 from Workerette
Now that I've divulged how hungry I am, I figured it would be a good time to share a recipe for a healthy little snack to tide you over while that chicken's cooking! If you've got kids, this one may... [Read More]
Tracked on: July 20, 2007 5:04 PM | Permalink to Trackback