Mexicali Chicken

Name: Mexicali Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Mexican Dinners, Mexican Recipes
Ingredients: 1 medium tomato, finely chopped; 1 small onion, finely chopped; 2 jalapeno peppers, seeded and chopped; 2 tablespoons lime juice; 1 garlic clove, minced; 1/4 teaspoon salt; 1/8 teaspoon pepper; 4 boneless skinless chicken breast halves (4 ounces each); 1 to 2 teaspoons reduced-sodium taco seasoning; 4 bacon strips, halved; 4 slices reduced-fat provolone cheese; 1 medium lime, cut into four wedges

This recipe has been a family favorite for many years. It’s great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. —Avanell Hewitt, North Richland Hills, Texas

Ingredients

1 medium tomato, finely chopped
1 small onion, finely chopped
2 jalapeno peppers, seeded and chopped
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 to 2 teaspoons reduced-sodium taco seasoning
4 bacon strips, halved
4 slices reduced-fat provolone cheese
1 medium lime, cut into four wedges

Directions

In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.
Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain.
If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°.
Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 227 calories, 9g fat (4g saturated fat), 80mg cholesterol, 532mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 fat.

Originally published as Mexicali Chicken in Healthy Cooking October/November 2010

Reviews

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Average Rating:

JanCH

Sep 30, 2013

Very good. I marinated the chicken breast in a little EVOO along with the taco seasoning which helps keep the breast moist while it cooks.
justmbeth

Jun 30, 2012

Salsa part of this recipe was good but the chicken itself was bland. I have better chicken receipes so not sure I'll be making this one again.
jmhager

Jan 1, 2012

Awesome chicken dish. I was actually quite disappointed to be full! With a little extra tomato and lime juice, as well as cilantro, the salsa gives a surprisingly spicy kick. Great recipe, can't wait to try it again.
casum

Jul 7, 2011

Love this recipe! Perfect summer dish with great flavor!
coreyrn

Mar 13, 2011

Easy!! Delicious!! A new go-to recipe.
mandkhowell

Mar 2, 2011

This was good except it needed more seasoning than just taco seasoning. I put more taco seasoning and also used some salt and garlic powder to help. I made the mistake of using a red onion which overpowered the salsa, but I'd make it again and just tweak the recipe.
designsbybriana2

Jan 18, 2011

Very good recipe. Will definitely make again.
ljdouglass

Dec 3, 2010

My husband did not want to try it. I made it anyway and he tried it and he wants me to make it again. This is a keeper.
muffnette

Nov 10, 2010

this recipe was fantastic and totally a favorite now!! I used red onion for the onion and for bacon i used turkey bacon and it worked out still yummy! mmmmmmmmm
mjlouk

Oct 27, 2010

This was great! Even my super picky 4 year old ate it (without the salsa). Loved it!