Go Back
–+ servings
Cilantro lime chicken with avocado corn and tomatoes
Print

Cilantro Lime Chicken

Course Main Course
Keyword Chicken, Cilantro, Corn, Garlic, Olive Oil, Red Pepper Flakes, Salt, Tomatoes
Cooking Method Stovetop
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 333kcal
Author Capital Area Food Bank

Equipment

  • Stovetop
  • Large Skillet

Ingredients

  • 1 pound Chicken Skinless thighs or breasts
  • 15 ounces Tomatoes No salt added
  • 15 ounces Corn Low-sodium
  • 1 cup Cilantro
  • 3 Tablespoons Olive Oil
  • ½ teaspoon Red Pepper Flakes
  • ½ teaspoon Salt

Instructions

  • Prepare your ingredients: chop the chicken into bite-sized pieces, finely chop garlic, dice tomatoes, and drain corn.
  • In a large pan, bring two tablespoons oil to a sizzle over medium-high heat. Cook the chicken until lightly browned, adding ½ teaspoon of salt.
  • Remove the chicken from the pan. Reduce the heat to low. Add the remaining 1 tablespoon oil to the pan and add the garlic and red pepper flakes. Cook while stirring for 15 seconds. Add the tomatoes and simmer for 5 minutes.
  • Add the corn and cilantro to pan. Return chicken with any juices into the pan.

Nutrition

Calories: 333kcal | Carbohydrates: 27g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 51mg | Potassium: 612mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1585IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 1mg