Lime & Cumin Chicken Tenders

Products in this Recipe:
Mixed Vegetables
Rice
Onions
Prep time:
20 min.
Cook time:
16 min.
Total time:
36 min.
Yield:
4 Servings
Ingredients (Paragraphs)
2 (15 oz.) cans Mixed Vegetables, undrained
0.33 cup fresh lime juice
0.25 cup canola oil
1 clove garlic, minced
0.5 tsp. cumin
0.25 tsp. salt
0.25 tsp. pepper
1 lb. boneless chicken breast tenders
2 cups hot cooked rice
0.25 cup salsa
0.75 tsp. cumin
2 green onions, thinly sliced
2 tbsp. fresh lime juice
Directions

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl. Add chicken tenders and toss gently to coat chicken. Marinade for 15 minutes in the refrigerator.

Heat large skillet or grill pan over medium-high heat. Lift chicken tenders from the marinade and place in skillet (discard marinade.) Cook about 4 minutes per side, until no longer pink in center.

Meanwhile, heat mixed vegetables in medium saucepan until warm then drain. Stir in rice, salsa, cumin, onions and 2 tablespoons lime juice. Serve with chicken.

More Healthy Meals

Baja Bacon Beet Salad

In medium bowl, stir dressing ingredients together; set aside.

Harvard Beet Spice Cake

Preheat oven to 350oF.

Lime & Cumin Chicken Tenders

For marinade, mix together 1/3 cup lime juice, oil, garlic, cumin, salt and pepper in large bowl.

Mandarin Green Beans

Preheat oven to 350oF. Layer beans, water chestnuts, and bean sprouts in 1 qt.

Ruby Beet & Pear Compote

In small bowl, combine orange juice and cranberries. Let stand at least 5 minutes to allow cranberries to soften.

Savory Beet & Goat Cheese Tart

Preheat oven at 350oF. In large nonstick skillet, heat oil over medium-high heat.