Southwest Lime Chicken with Corn and Zucchini Salad
4 servings
Sequence
-
- Prepare chicken and begin to cook (5 minutes)
- While chicken cooks, prepare salad (10 minutes)
- Complete chicken; serve (10 minutes)
Directions
Southwest Lime Chicken
Ingredients
- 1 ¾ lb boneless, skinless chicken breasts
- 1 teaspoon blackening seasoning, divided
- ½ teaspoon roasted garlic seasoning
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Juice of 2 limes
Steps
-
- Preheat a large sauté pan on medium for 2–3 minutes. Season chicken with both seasonings (wash hands). Place butter and oil in the pan, then add the chicken; cook 8–10 minutes on each side, turning often, or until chicken is 165°F and well browned. Meanwhile, squeeze limes for juice (1/4 cup).
- Remove chicken from pan. Whisk lime juice into pan juices until blended. Slice chicken. Pour sauce over chicken and serve.
Corn and Zucchini Salad
Ingredients
- 1 (12.7-oz) bag of frozen Southwest-style vegetables with protein (beans, corn, lentils, macaroni, and sauce)
- 1 large zucchini, coarsely chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 tablespoon honey
- ½ teaspoon blackening seasoning
- ¼ cup presliced green onions
Steps
-
- Microwave vegetable blend on HIGH for 1–2 minutes to thaw. Cut zucchini lengthwise into quarters, then slice thinly (about 2 cups).
- Squeeze lime for juice (1 tablespoon); place in the salad bowl. Whisk in oil, honey, and seasoning until blended.
- Stir vegetables, zucchini, and onions into the dressing. Chill until ready to serve.
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