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Tex-Mex Chicken Starter

 Tex-Mex Chicken Starter
"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,"
12 ServingsPrep: 10 min. + marinating Cook: 15 min. + cooling


  • 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


  • 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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Tex-Mex Chicken Starter (continued)

Nutritional Facts: 1/2 cup equals 231 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 224 mg sodium, 6 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.