Mexicali Chicken
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
4 servings of 1 chicken breast with juices and 1 tab
- Serves:
- 4
ingredients
- 1 tablespoon Dijon mustard
- 4 (4 ounce) boneless skinless chicken breast halves
- 2 teaspoons olive oil
- 1⁄2 cup bottled salsa
- 2 tablespoons fresh lime juice
- 1⁄4 ripe avocado, cubed
- 2 tablespoons thinly sliced green onions (optional)
directions
- Spread the mustard over one side of chicken breasts. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken breasts, with mustard side; cook 4 minutes. Turn chicken over. Reduce heat to medium.
- Combine salsa and lime juice; spoon over and chicken and around chicken. Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes.
- Transfer chicken to serving plates. Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
- Spoon juices over the chicken; top with avocado. Garnish with green onions, if desired.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.