Light Mexican Chicken
Elevate your weeknight dinner game with this flavorful and healthy Light Mexican Chicken recipe! Featuring tender, marinated chicken breasts infused with zesty lime juice, aromatic spices like cumin and smoked paprika, and a hint of garlic, this dish is as vibrant in taste as it is in color. Paired with a medley of sautéed corn, red bell peppers, and onions, it delivers a satisfying balance of protein and veggies in every bite. Ready in just 35 minutes, this easy one-skillet recipe is perfect for busy nights and packs incredible flavor without weighing you down. Garnish with fresh cilantro, creamy avocado slices, and a squeeze of lime to bring this light and wholesome Mexican-inspired dish to life. Perfect for meal prepping or serving as a fresh, colorful dinner for the whole family!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup corn kernels (fresh, frozen, or canned; if canned, drain and rinse)
- 1 piece red bell pepper, diced
- 1 piece yellow onion, diced
- 2 tablespoons fresh cilantro, chopped
- 1 piece avocado, sliced (optional, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Place the chicken breasts on a cutting board. Using a meat mallet or rolling pin, lightly pound them to an even thickness for uniform cooking.
In a small bowl, whisk together olive oil, lime juice, garlic powder, ground cumin, smoked paprika, chili powder, salt, and black pepper to create the marinade.
Rub the marinade evenly over the chicken breasts. Cover and let marinate for 10-15 minutes at room temperature while you prepare the vegetables.
Heat a large, non-stick skillet over medium-high heat. Once hot, add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest on a plate.
In the same skillet, add a little more olive oil if needed, then toss in the diced red bell pepper, yellow onion, and corn kernels. Sauté for 4-5 minutes until the vegetables are tender and slightly charred.
Slice the rested chicken breasts into strips and return them to the skillet with the sautéed vegetables. Toss everything together gently to combine and warm through.
Serve the Light Mexican Chicken on plates or bowls. Garnish with fresh cilantro and optional avocado slices. Add lime wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 633 mg | 28% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.5 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
