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Tex-Mex Chicken Starter


  • 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


  • 1. In a large resealable plastic bag, combine lemon juice, oil and seasonings. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
  • 2. 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.
  • 3. In the drippings, saute onions and garlic until onions are crisp-tender. Pour over chicken and mix well. Cool for 30 minutes.
  • 4. Divide mixture among three freezer containers; cover and freeze for up to 3 months. Thaw before using.

Nutrition Facts

1/2 cup: 231 calories, 12g fat (2g saturated fat), 63mg cholesterol, 224mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 24g protein.


Average Rating: 5
  • Terawel
    Dec 31, 1969

    "It's handy to keep in the freezer for a head start on three different meals."

    What are the 3 meals? Don't leave me wondering, please!

  • Cheri Beck
    Aug 11, 2014

    My family loves this over Fiesta rice - afraid it never makes it into freezer containers!

  • cray68
    Jan 22, 2011

    This is a delicious and easy preparation for chicken. If I don't have time to squeeze fresh lemons, I use 1 cup frozen lemonade concentrate instead of the 1/2 cup lemon juice.

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