Chili Lime Chicken With Vegetables
Season chicken breasts on both sides with 1 tbsp Chili Lime seasoning.
1
Add chicken to preheated, oiled 12” inch cast iron skillet. Let sear for 5 minutes.
2
Use Kernel Cutter to cut off kernels of two ears of fresh corn into a bowl.
3
Use Scoop Loop to deseed and devein red bell pepper. Use Manual Food Professor to chop.
4
Flip chicken and cook for 5 more minutes or until internal temp is 165 degrees.
5
Cut ends off a zucchini. Cut in half length wise. Use Quick Slice to cut into half moons.
6
Halve 1 c of grape tomatoes.
7
When chicken is cooked, remove from cast iron skillet. Add corn and let cook for 4 minutes.
8
Add chopped red bell pepper to corn. Cook 4 more minutes stirring occasionally.
9
Press 2 garlic cloves using Garlic Press. Stir and let cook for 4 minutes.
11
Add tomatoes. Cook for 2 minutes.
12
Use Herb Stripper to remove cilantro leaves from stems. Rough chop 2 tbsps cilantro.
13
Remove cast iron from heat. Add cilantro, 1 tsp Chili Lime seasoning, and press 1 lime. Stir.
14
Place chicken on top of veggies. Crumble 1/4 c queso fresco on top and enjoy!
15
What you'll need
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12” Cast Iron
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Manual Food Processor
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Pampered Chef Flexible Cutting Mat
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Pampered Chef Stainless Steel Mixing Bowl Set
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Mix N Scraper
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Herb Stripper
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Pampered Chef Scoop Loop
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Chili Lime Rub
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Coated Chef Knife
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Adjustable Measuring Spoons
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Large Chef’s Tongs
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Kernel Cutter
Buy
Quick Slice
Buy
Pampered chef garlic press
Buy
Citrus Press
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