Tex-Mex Chicken Starter Recipe

Nutrition Facts

  • One serving:
  • 1/2 cup
  • Calories:
  • 231
  • Fat:
  • 12 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 224 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 2 g
  • Protein:
  • 24 g


Recipes with a Base Mix: Tex-Mex Chicken Fajitas

To make this satisfying main dish, Nancy simply folds the zesty chicken starter into warm four tortillas, then... View this recipe »


 

Tex-Mex Chicken Starter

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"I developed this seasoned chicken mixture to reduce meal preparation time," writes Nancy Pease of Lafayette Hill, Pennsylvania. "It's handy to keep in the freezer for a head start on three different meals. No one realizes they come from the same beginnings,"

SERVINGS: 12

CATEGORY: Main Dish

METHOD: Freezer

TIME: Prep: 10 min. + marinating Cook: 15 min. + cooling

Ingredients:

  • 1/2 cup lemon juice
  • 1/2 cup canola oil
  • 3 tablespoons chili powder
  • 1-1/2 teaspoons each garlic powder, ground cumin, dried coriander and dried oregano
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon cayenne pepper, optional
  • 3 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 3 medium onions, halved and sliced into rings
  • 4 garlic cloves, minced

Directions:

In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
    In a large skillet over medium-high heat, bring chicken and marinade to a boil in batches. Reduce heat; cook and stir for 6 minutes or until juices run clear. Remove chicken with tongs to a large bowl.
    In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
    Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using. Yield: 6 cups.


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