Healthy Chicken Tortilla Soup is made with tender chicken, crispy tortilla strips, veggies, and herbs in a deliciously spiced broth. An easy, healthy soup that combines so many fresh Mexican flavors!

We love having Mexican soups at our house. This Instant Pot chicken tortilla soup and ground turkey taco soup is another winner!

This healthy chicken tortilla soup is an easy one pot meal. It’s a great dinner idea on a busy weekday and even better as leftovers the next day.

Whether you serve this healthy soup recipe on its own or with a side of Mexican street corn salad, the anticipation of that first spoonful is something you will look forward to again and again!

Ingredients for Healthy Chicken Tortilla Soup

To make this version of chicken tortilla soup recipe, you will need very simple ingredients. The list might seem long but many are fridge and pantry staples.

• Chicken: Can use either boneless skinless chicken breasts or chicken thighs.
• Black beans: Low sodium black beans, rinsed and drained. You can use canned beans, Instant Pot black beans or here is a guide how to cook dried beans at home.
• Corn: Canned corn, frozen corn or fresh corn will work. Also leftover Instant Pot corn on the cob or crockpot corn on the cob are great options too and eliminate food waste.
• Tomato sauce: Low sodium tomato sauce from a can. If using regular and not low sodium sauce, add less salt. Save salting the soup step till the very end.
• Chicken broth: Low sodium chicken stock or chicken broth. Just like with tomato sauce, if you use regular one, add salt at the every end of cooking, to taste.
• Tortillas: Corn tortillas, cut into thin strips, to make tortilla strips for topping. Corn tortillas are more thick and hearty than wheat tortillas. You can also use store-bought tortilla strips.
• Seasonings: Smoked paprika, cumin, chili powder, salt, cayenne pepper.
• Oil: Whatever cooking oil you have on hand for frying veggies and tortillas. I use avocado oil, olive oil is always a good choice too.
• Garlic: Fresh garlic cloves, minced.
• Garnishes: Fresh cilantro, lime, red onion, and avocado.

How to Make Healthy Chicken Tortilla Soup

Here is a quick overview how to make healthy chicken tortilla soup in one pot. Find instructions how to make homemade tortilla strips right down below. Full recipe card is located at the end of this post as well.

• Saute the aromatics and chicken: Preheat large Dutch oven or heavy bottom pot on medium heat. Add a bit of oil and saute minced garlic in it for 30 seconds. Stir often as it burns quickly. Add chicken, smoked paprika, cumin, chili powder, salt, and cayenne pepper to the pot and cook until slightly brown. Stir a few times.
• Add remaining ingredients: Pour chicken broth, tomato sauce, corn, and black beans into the pot. Stir, then cover and bring to a boil.
• Cook the soup: Reduce heat to low and simmer chicken tortilla soup to allow the flavors to blend nicely. About 20 minutes is all it takes.
• Shred the chicken: Remove chicken breasts onto a plate to shred with two forks. Chicken should be nice and tender and fall apart easily. Return the shredded chicken back to the pot. Stir to combine and serve hot with optional garnishes.

How to Make Homemade Tortilla Strips

If you have time, I highly recommend to make your own tortillas strips at home because it’s so easy. They come out more authentic, flavorful and healthier than store-bought tortilla strips.

You can make them first in same Dutch oven or heavy bottom pot you will be cooking soup in, before cooking the soup.

All you have to do is cut corn tortillas into thin strips.

Then heat the pot on medium heat and add 1 tablespoon of oil. Add tortilla strips and cook them until golden brown. Stir often to avoid burning. Then set aside on a plate.

Tips for Best Results

• Adjust heat and smokiness to your taste: Instead of smoked paprika and cayenne you can use 2 tablespoons of chipotle in adobo sauce or taco seasoning. Although this is mild spicy soup you can always adjust your seasonings to your taste preferences.
• This recipe is versatile: Keep in mind that it’s one of most forgiving soups and you can use whatever ingredients you have on hand. Please see Variations section below.
• To thicken the soup: Mix 3 tablespoons of soup liquid with 2 tablespoons of cornstarch to make a slurry. Then add it to the pot and simmer for a few minutes until soup has thickened.
• Make it creamy: You can make creamy chicken tortilla soup by adding some cubed cream cheese or sour cream at the end. For healthier option, add Greek yogurt but do so off the heat, so it won’t curdle. I also recommend to mix a small amount of soup with yogurt in a bowl first and then add to the pot.

Variations

• Chicken: Any part of the chicken works! Chicken thighs and chicken breasts are great and boneless is more convenient, but you could also use chicken drumsticks and cook them a bit longer. You can also use leftover shredded rotisserie chicken.
• Black beans: Substitute pinto beans instead.
• Roasted corn: I use frozen corn, no need to thaw. Canned corn works as well. If you’re taking niblets right off the cob, try roasting your corn first. The charred smokiness from the roasted corn will add another layer of flavor.
• Tomato sauce: Passata or crushed tomatoes will work. It’s generally the same as tomato sauce. You can also use diced tomatoes pulsed in a blender. Rotel might be something else to try!
• Broth: If you don’t have any chicken broth, feel free to use water and more spices to taste. I have done this many times.
• Diced green chilies: Always a welcome addition in Mexican dishes.
• Best tortillas: I recommend using corn tortillas rather than wheat. You can also use tortilla chips, crushed right in the soup to thicken it, or a basket of chips on the side for munching and dipping.

Favorite Toppings for Chicken Tortilla Soup

When it comes to serving any of Mexican recipes, I like to use what I have on hand for toppings. Use what you like but make sure not to forget the tortilla strips! They make this soup taste next level.

Here are a few of our other favorites:

• Lime: Freshly squeezed lime juice adds a nice zesty flavor to the soup.
• Cilantro: I love cilantro and it’s a must for me in all of Mexican dishes.
• Jalapeno: Add chopped jalapeno with seeds to each bowl for extra heat.
• Avocado: Diced avocado at the end or a dollop of easy guacamole makes this soup more creamy while still dairy-free.
• Yogurt: A dollop of Greek yogurt or sour cream makes this soup wonderfully creamy.
• Cheese: Shredded Mexican cheese, Tex-Mex cheese or sharp cheddar cheese will melt in the soup and make it uber delicious.
• Tortilla strips: Chicken tortilla soup is not a tortilla soup without tortilla strips. They are amazing crunch! You can also add crushed tortilla chips.

How to Store and Reheat

Store: Refrigerate soup leftovers in an airtight container or right in the pot for up to 5 days. It’s one of those soup recipes that gets even better with each day.

Freeze: Freeze in airtight containers, portioned out for easy thawing and reheating, if you wish. This soup is fantastic for meal prep! Freeze it for up to 3 months. Thaw in the fridge overnight and then your soup is ready to reheat.

Reheat: To reheat the soup, ladle desired amount into a small pot and simmer on low heat covered. It should take about 5-10 minutes.

FAQs

More Soup Recipes to Try

• Healthy white chicken chili
• Chicken lemon orzo soup
• Mexican vegetable soup recipe
• Healthy chicken noodle soup
• Chicken vegetable soup

You may also love these 65 healthy chicken recipes!

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Healthy Chicken Tortilla Soup

Healthy Chicken Tortilla Soup with tender chicken, beans, and crispy tortilla strips in delicious spiced broth. One pot meal perfect for busy weeknights!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 346kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 9 corn tortillas cut into thin strips
• 4 garlic cloves minced
• 2 lbs chicken breasts or chicken thighs boneless & skinless
• 2 tbsp oil divided
• 1/2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• Pinch of cayenne
• 5 cups chicken broth low sodium
• 2 x 14 oz cans tomato sauce low sodium
• 2 cups corn fresh or frozen
• 14 oz can black beans low sodium, rinsed & drained
• Cilantro, lime, red onion and avocado for garnish

US Customary – Metric

Instructions

• Preheat Dutch oven or large pot on medium heat and swirl 1 tablespoon of oil to coat. Add tortilla strips and cook until golden brown, stirring often. Remove onto a plate and set aside.
• Add remaining 1 tablespoon of oil and garlic, saute for 30 seconds, stirring frequently.
• Add chicken, smoked paprika, cumin, chili powder, salt and cayenne. Cook for 5 minutes or until browned a bit, stirring a few times.
• Add broth, tomato sauce, corn and black beans. Stir, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
• Open the lid, remove chicken onto a plate, shred with 2 forks and return back to the pot.
• Stir and serve hot with tortilla strips and garnishes.

Video

Notes

• Store: Refrigerate in an airtight container or right in the pot for up to 5 days. Reheat by simmering on low heat in a small stove pot. Shouldn’t take more than 5-7 minutes.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Serving: 1.75cups | Calories: 346kcal | Carbohydrates: 31g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 678mg | Fiber: 6g | Sugar: 5g

The post Healthy Chicken Tortilla Soup appeared first on iFoodReal.com.

These Low Carb Chicken Enchiladas are loaded with shredded chicken and poblano peppers, wrapped in earthy Swiss chard, and layered with homemade enchilada sauce and cheese.

I keep these in rotation with my chicken enchiladas and enchilada skillet for days when I want to prepare more substantial meal!

I’m not going to lie, I love tortillas! Along with enchiladas, my family often enjoys chicken burritos, chicken tostadas, chicken quesadillas, and even a taco skillet along with the many tacos we eat!

But sometimes, I want something a little lighter, which is where these low carb chicken enchiladas come in to save the day!

Why You’ll Love This Recipe

• Delicious: From the perfectly seasoned chicken to the fresh cilantro garnish, these baked enchiladas are meaty, cheesy, and saucy.
• Easy: This is one of Mexican recipes with a longer list of ingredients and more labor involved, but surprisingly they come together quite easy!
• Healthy comfort food: Loads of fresh ingredients and no tortillas! It’s a hearty healthy dinner perfect during the cooler months.
• Customizable: You can swap the swiss chard for low carb tortillas and poblanos can be substituted too. Please see info below.

Ingredients for Low Carb Enchiladas

This low carb chicken enchiladas recipe comes together with 5 main ingredients, simple seasonings, and optional garnish.

• Swiss chard: You can use white Swiss chard or red Swiss chard, try to pick ones with big leaves for rolling.
• Poblano peppers: These mild green chili peppers can be found in most grocery stores. When you prepare them, you want to remove the seeds and dice into small pieces. See for substitutions below.
• Chicken: Boneless skinless chicken breasts, diced. I cooked my chicken with the peppers but you can use leftover chicken as well, check out my tips below.
• Cheese: We love shredded Tex Mex cheese, but you can use any type of shredded cheese that melts such as cheddar cheese, Mexican cheese blend, Colby jack cheese, Mozzarella cheese, or Monterey jack cheese.
• Tomato sauce: Use whatever you have on hand, I prefer a tomato sauce with no added salt or low sodium. I know that authentic enchilada sauce doesn’t have it but we are using it.
• Spices: We use chili powder, ground cumin, garlic powder, salt, and pepper to season the chicken and the savory homemade sauce.
• Oil: Any neutral cooking oil that’s good for frying such as avocado oil or olive oil.
• Optional toppings: For garnish, I love adding fresh cilantro and a splash of lime juice. Then I’ll serve this family favorite dish with a side of diced avocado.

How to Make Low Carb Chicken Enchiladas

These healthy chicken enchiladas are divided into 4 easy-to-make sections – prep the greens, make the sauce, cook the chicken, then assemble and bake.

There is a full recipe card located below.

• Prep Swiss chard: Rinse Swiss chard leaves under cold water then use a kitchen towel to pat dry. Lay each leaf flat on a cutting board, then prepping one leaf at a time, use a sharp knife to remove the membrane and cut into 2 lengthwise pieces. Once you’ve done this with all the leaves, you should have 12 “tortillas”. Set aside.
• Make the enchilada sauce: Pour tomato sauce into a medium bowl, then add your cumin, chili powder, garlic powder, salt, pepper, and whisk to combine. Set aside.

• Sauté peppers: Pan fry diced poblanos along with a pinch of salt for 5 minutes, stirring just a few times to keep the peppers from burning.
• Cook the chicken: Add the chicken, chili powder, cumin and salt. Cook for another 5 minutes, while stirring a few more times.
• Add enchilada sauce: Add in 1/2 cup enchilada sauce to the skillet, stir and set aside.

• Prep your baking dish: Set your oven to 400 F. Use a spatula to spread a bit of enchilada sauce on the bottom of a large 9″ x 13″ baking dish. Set aside while you assemble the enchiladas.
• Roll enchiladas: Assemble one enchilada at a time by placing a leaf on a cutting board, scoop the chicken mixture into one end, and roll tightly. You should end up with 12 rolls in your baking dish.
• Add toppings: Evenly distribute the remaining enchilada sauce over the enchiladas, then sprinkle with cheese.
• Bake: Place the casserole dish in the oven and bake for 10 minutes. Remove enchiladas from the oven, cover with tinfoil, and let them rest for 5 minutes. Serve hot and enjoy!

Tips for Best Results

You can enjoy restaurant quality enchiladas at home by following my helpful tips.

• About rolling: The amount of chicken added depends on the size of leaf. I was able to add 1/4 – 1/3 cup to each leaf without any spilling out.
• Roll them tightly: Each one should be rolled tight enough to keep the chicken mixture inside. You also want to fit all 12 enchiladas in your baking dish, so roll them as tight as you can.
• Leftover filling: If you have any chicken mixture left over, spread it in between the rolls in the dish.
• Use leftover chicken: Don’t let your chicken go to waste. If you have leftover rotisserie chicken, oven baked chicken breast, Instant Pot chicken breast, or air fryer chicken breast, feel free to shred and toss in.
• Use any enchilada sauce: Pick up a jar of no sugar enchilada sauce, gluten-free enchilada sauce, or green enchilada sauce. Or use homemade enchilada sauce.
• Let them stand: Letting them rest helps enhance the flavors but also allows them to set so they don’t fall apart.

What Can I Use Instead of Poblanos?

Poblanos are very mild chili peppers. Like 1 on a scale of 5 mild, even the seeds are significantly milder than jalapeños’. They are sweet peppers with soft texture and a bit of a heat kick. Perfect to add flavor without extra calories to any Latin dish.

I was able to find poblanos in 3 out of 4 grocery stores in my area. Please note red poblanos are hotter than green ones.

If you can’t find poblanos, no big deal. You can easily substitute them with 2 green bell peppers plus a few seeded jalapeños. You can leave some seeds in for more heat.

Other Variations

• Swap the protein: For a beef alternative cook up some ground beef or use leftover taco meat. Shredded turkey with taco seasoning is also delicious, and if you’re a shrimp taco fan like me, swap the chicken for chopped air fryer shrimp or grilled shrimp.
• Chicken thighs: Feel free to use baked boneless skinless chicken thighs. They are perfect for dark meat lovers but contain more fat.
• Vegetarian option: Add extra cheese and your favorite roasted veggies. Mushrooms, bell peppers, onion, spinach, and zucchini come to mind.
• Toppings: Serve with a dollop of sour cream, shredded lettuce, green onion, salsa, guacamole, homemade Pico de Gallo, or salsa verde.

What to Serve Low Carb Chicken Enchiladas with?

For a full rounded low carb meal, I’ll often whip up one of our favorite Mexican inspired side dishes:

• Cilantro lime cauliflower rice
• Chicken tortilla soup
• Mexican cauliflower rice

How to Store

Store: If you have any leftovers, cover them with foil, or transfer enchiladas to an airtight container, and refrigerate for 2 – 3 days. Collard greens do not get soggy like lettuce would.

Freeze: I don’t recommend freezing these low carb enchiladas as the greens will become soggy when thawed. I find them to have an unpleasant texture.

FAQs

More Low Carb Chicken Recipes

• Chicken zucchini casserole
• Tex Mex chicken and zucchini recipe
• Healthy chicken lettuce wraps
• Chicken zucchini noodles
• Zucchini lasagna rolls

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Low Carb Chicken Enchiladas

Low Carb Chicken Enchiladas with shredded chicken and peppers, wrapped in low calorie greens, and layered with sauce and cheese.

Course Casserole

Cuisine Mexican

Diet Low Calorie

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 207kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

For the Enchiladas:

• 6 large Swiss chard leaves
• 3 medium poblano peppers seeded & diced
• 1 pound boneless skinless chicken breasts diced
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin ground
• 1/4 teaspoon salt
• 3/4 cup Tex Mex cheese shredded
• 1 tablespoon oil for frying
• Avocado, cilantro, lime for garnish, optional

For the Enchilada Sauce:

• 14 ounces can tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Pinch salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• Rinse Swiss chard leaves with cold water and dry with kitchen towel. Lay flat on a cutting board, one leaf at a time, and using sharp knife remove the membrane and cut into 2 parts lengthwise. Repeat with remaining leaves. You should end up with 12 "tortillas". Set aside.
• To make enchilada sauce, in a medium bowl, combine tomato sauce, cumin, chili powder, garlic powder, salt and pepper. Whisk and set aside.
• Preheat large non-stick skillet on medium heat and add 1/2 tablespoon of oil to coat. Add poblanos with a pinch of salt and pan fry for 5 minutes, stirring just a few times.
• Add remaining 1/2 tablespoon oil, chicken, chili powder, cumin and salt. Cook for another 5 minutes, stirring a few times. Turn off heat, add 1/2 cup enchilada sauce and stir. Set aside.
• Preheat oven to 400 degrees F. Spread a bit of enchilada sauce on the bottom of large 9" x 13" baking dish. Set aside.
• To roll enchiladas, place one swiss chard leaf on a cutting board, top one end with 1/4-1/3 cup chicken mixture (depending on its size) and roll tightly. Place into previously prepared baking dish and repeat this step with remaining enchiladas. You should end up with 12 rolls. Spread any remaining chicken mixture on top.
• Top enchiladas evenly with remaining enchilada sauce and sprinkle with cheese. Bake for 10 minutes, remove from the oven, cover with foil and let stand for 5 minutes.
• Serve warm with avocado, cilantro and lime, if desired.

Notes

• Store: Refrigerate leftovers covered for up to 2 – 3 days. I don’t recommend to freeze this dish as greens will become soggy.
• Poblanos replacement: Poblanos are mild green chili peppers that are sold in many supermarkets. If you can’t find poblanos, substitute with 2 green bell peppers  and 2 seeded jalapeños. This substitute will give you similar flavor, sweetness and spiciness as poblanos.

Nutrition

Serving: 2 enchiladas | Calories: 207kcal | Carbohydrates: 9g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 532mg | Fiber: 3g | Sugar: 4g

The post Low Carb Chicken Enchiladas appeared first on iFoodReal.com.

Creamy Crockpot White Chicken Chili with tender chicken breasts, hearty beans, and pantry staples. It’s healthier comfort food with 10 minutes of prep!

White chicken chili is one of our favorite slow cooker recipes!

Why You’ll Love This Recipe

• You asked: While I have my uber popular stovetop healthy white chicken chili recipe and Instant Pot white chicken chili, you have been asking for the slow cooker version.
• Family-friendly: Crockpot white chicken chili is not too spicy. It’s rich and creamy and kids love it, even picky eaters!
• Filling: This hearty chili is high in protein and fiber, filled with shredded chicken, tender beans, sweet corn, and a creamy broth. As tasty as it is, you may be too full for seconds.
• Easy and healthy: One of the easiest healthy chili recipes, slow cooker white chicken chili falls in the “dump-and-go category”, and it’s gluten free!

Ingredients for Crockpot White Chicken Chili

Filled with simple ingredients, this crockpot white chicken chili recipe is creamy, flavorful, and loaded with textures.

• Aromatics: Onion and fresh garlic add flavor to the entire dish.
• Oil: Used to sauté the onion and garlic. My go-to is avocado oil, but olive oil works well too.
• Spices: Cumin, oregano, chili powder, salt and pepper. White chicken chili in crockpot is highly customizable, so you can make this blend as spicy as you like.
• Chicken: You’ll need 3 large boneless skinless chicken breasts. They cook quickly in the slow cooker and are easy to shred.
• Cannellini beans: These white beans have a tender, fluffy texture with a slightly nutty flavor. You can substitute with navy beans or great Northern beans, just be sure to grab a can that’s low in sodium or no added salt. Also here is detailed tutorial how to cook dried beans on the stove.
• Diced green chilies: One can of green chilies adds a touch of heat and lots of flavor to crockpot chicken chili.
• Corn: This family favorite vegetable adds color and a bit of sweetness. Feel free to use whatever you have on hand – fresh, frozen, leftover Instant Pot corn on the cob, or crockpot corn on the cob.
• Chicken broth: I recommend low sodium chicken broth or chicken stock.
• Cream cheese: Cubed cream cheese helps thicken white chili while adding creaminess.
• Fresh cilantro: We add finely chopped cilantro towards the end to enhance the flavor.
• Lime juice: A squeeze of fresh lime juice is the perfect finishing touch.
• Optional: I love adding a dollop of yogurt on top along with tortilla chips and diced avocado on the side.

How to Make White Chicken Chili in Crockpot

Follow these easy steps and you’ll be filling your bowl with crockpot white chicken chili in just 3 hours. I use 7 quart Crock Pot.

There is a full recipe card below.

• Sauté onion and garlic: Preheat large non-stick skillet on medium-high heat, add oil and swirl to coat. Then add garlic and onion, and sauté for 3 minutes. Stir occasionally to prevent burning.
• Fill slow cooker: Season onion and garlic with cumin, oregano, chili powder, salt and pepper, cook for 30 seconds while stirring. Remove from heat and transfer to the bottom of a large slow cooker. Then top with chicken, beans, green chilies, corn and chicken broth.
• Cook: Cover and cook white chicken chili in crockpot for 3 hours on high heat, or 6 hours on low heat.
• Shred the chicken: Turn off heat and shred chicken using 2 forks. I shred my chicken breasts right in the crockpot, but you can set them on a cutting board, shred, and return to the crockpot. 

• Add finishing touches: Add cream cheese, lime juice and cilantro. Stir until well combined, cover, and let chili sit in the warm crockpot for 5 minutes.
• Serve: Serve warm in a big bowl with your favorite toppings like tortilla chips, shredded cheddar cheese, more cilantro, and lime.

Tips for Best Results

Here’s my advice on how to make the best homemade slow cooker white chicken chili.

• Don’t overcook: All slow cookers vary, so it’s best to know your slow cooker and don’t cook this chili too long. The chicken can become tough and corn can burn.
• Adjust to taste: Soup and stew recipes are very forgiving, make this chili your own and adjust seasonings and ingredients to your liking.
• Shred chicken in crockpot: Letting the chicken rest for 5 minutes before shredding helps keep the juices inside. By shredding the chicken in crockpot lets you keep all that juice and flavor in the chili, plus save washing another bowl.
• Rotisserie chicken: Shred rotisserie chicken, add to crockpot, and cook for 2 hours on high or 4 hours on low. The chicken won’t be as moist, so you might have to add more chicken broth.
• You don’t have to sauté veggies with spices: It does add more flavor but if you are short on time or don’t want to, you can skip this step.

Variations

• Make dairy-free chili: Omit cream cheese, remove 1 cup beans, mash and return to slow cooker. Your chili will be dairy free and naturally creamy.
• Use yogurt instead of cream cheese: For a healthier chili with more protein, sub 1/2 cup Greek yogurt and omit cream cheese.
• Make it more spicy: The spice level “as is” is mild. If you would like more heat, add 1/8-1/4 teaspoon cayenne pepper, diced jalapeno with seeds when cooking, or add hot sauce to the bowl after serving.
• Chicken thighs: Boneless skinless chicken thighs can add a bit more flavor and they’re easy to shred.
• Protein swap: Shredded pork or turkey are delicious substitutions for this recipe.

What to Serve with Crockpot White Chicken Chili?

• Freshly baked almond flour cornbread.
• Fresh cilantro and lime wedges.
• Tortilla chips for dunking or tortilla strips for crunch.
• A spoonful of sour cream or Greek yogurt with green onion.
• Fresh or pickled jalapenos.
• Shredded cheddar cheese, Monterey jack cheese, or crumbled cotija cheese.

Can I Make It Ahead of Time?

Absolutely! White chicken chili can be made ahead of time and stored in the fridge for up to 5 days. Reheat in the microwave and you’ve got a quick and healthy dinner perfect for busy weeknights.

If you’re looking for healthy freezer meals, this one checks the box. Cook, cool, and freeze for up to 3 months.

Or make a freezer pack by adding all ingredients to a large freezer bag, remove air, and lay flat in the freezer. Thaw in the fridge for one day, then slow cook as per recipe.

How to Store and Reheat

Store: Let chili cool, transfer to an airtight container, and keep in the refrigerator for up to 5 days.

Freeze: Once it’s completely cooled, freeze in an airtight container for up to 3 months.

Reheat: Let white chicken chili thaw in the fridge overnight, then reheat on the stove top in a small pot while covered on low heat.

FAQs

More Chili Recipes to Try

• Buffalo chicken chili
• Ground chicken chili
• Healthy turkey chili
• Instant Pot turkey chili
• Instant Pot beef chili
• White bean pumpkin turkey chili

More Crockpot Recipes

• Crockpot shredded chicken
• Crockpot chicken noodle soup
• Crockpot butter chicken
• Crockpot chicken thighs

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Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili with tender chicken breasts, hearty beans, and pantry staples. It’s comfort food with 10 minutes of prep!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 5 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Calories 207kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 1 medium onion chopped
• 2 large garlic cloves minced
• 1 tablespoon oil I use avocado oil
• 1 teaspoon cumin ground
• 1 teaspoon oregano dried
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1.5 pounds boneless skinless chicken breasts 3 large
• 2 x 15 oz cans cannellini beans drained and rinsed
• 4 ounces can diced green chiles
• 2 cups corn frozen or cooked
• 1 cup chicken broth low sodium
• 3 ounces cream cheese cubed
• 1/2 cup cilantro finely chopped
• 1 lime juice of
• Tortilla chips, avocado, yogurt for serving

US Customary – Metric

Instructions

• Preheat large non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally.
• Add cumin, oregano, chili powder, salt and pepper and cook for 30 seconds, stirring constantly. Then transfer to a large slow cooker along with chicken, beans, green chilies, corn and chicken broth.
• Cover with a lid and cook on High heat for 3 hours or on Low for 6 hours.
• Turn off heat and shred chicken with 2 forks right in the pot or remove it on a cutting board and shred. Then add cream cheese, cilantro and lime juice. Stir, cover and let chili sit for 5 minutes.
• Serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight, reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 207kcal | Carbohydrates: 13g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 349mg | Fiber: 2g | Sugar: 3g

The post Crockpot White Chicken Chili appeared first on iFoodReal.com.

Cilantro Lime Cauliflower Rice is the perfect low carb side dish that’s ready in 15 minutes! Served warm or cold, it adds zesty flavor to any lunch or dinner.

Not a cilantro fan? Make my Mexican cauliflower rice or cauliflower fried rice instead.

This easy cilantro lime cauliflower rice recipe is filled with tender riced cauliflower, a spritz of lime juice, and a ton of fresh cilantro. I’ve also added garlic and a kick of jalapenos for a more flavorful dish that will never disappoint.

I am a huge rice fan and was hesitant to try cauliflower rice recipes, but this herby veggie alternative is here to stay as part of my go-to Tex-Mex recipes.

Why You’ll Love This Recipe

• Taste: I love how cilantro and lime balance each other out. Once combined, you have a bright Mexican flavor.
• Easy: A simple one pot recipe that’s ready in 15 minutes!
• Versatile: Add cauliflower rice with cilantro and lime to veggie taco bowls, fill in a burrito, or bulk up a salad.
• Healthy: This vegetable side dish is naturally low carb and fits into to any diet plan. It’s gluten free, vegan, paleo, and keto friendly.
• No-mess method: Use a bag of store-bought cauliflower rice to keep your kitchen clean with no flying bits.

Ingredients for Cilantro Lime Cauliflower Rice

Take bland cauliflower up a notch with these simple ingredients. Here’s what you need to make cilantro lime cauliflower rice.

• Cauliflower rice: You can save time and money with a frozen bag from the store or rice your own cauliflower rice. Here’s an easy guide how to make cauliflower rice using a food processor.
• Onion: Finely chopped, sautéed onions add a wonderful depth of flavor.
• Garlic: Freshly minced garlic cloves will yield the best results. You can use jarred in a pinch.
• Jalapeño: Add a slight level of heat and bright color with fresh jalapenos. You can omit, if you like.
• Spices: All you need is salt and ground black pepper to taste.
• Fresh cilantro: Cilantro is one of the most flavorful fresh herbs. If you’re not a fan, swap with fresh parsley or chives.
• Lime juice: The juice of one lime adds zesty flavor, feel free to add in the lime zest too! You can substitute with lemon juice but the taste will be different or try both, the combination would add a bright, tangy taste.
• Oil: Use any cooking oil for frying. I prefer avocado oil or olive oil.

How to Make Cilantro Lime Cauliflower Rice

Cilantro lime cauliflower rice is super easy to make, follow these step-by-step instructions and photos.

There is a full recipe card below.

• Sauté aromatics: Add oil to a heated large skillet and swirl to coat. Add onion, garlic and jalapeno and cook on medium-high heat for 3-4 minutes, stirring occasionally to prevent burning.
• Sauté cauliflower rice: Stir in cauliflower rice, salt and pepper. Cook for 3-5 minutes until warmed through and still a bit firm, then turn off heat.
• Add finishing touches: Sprinkle with chopped cilantro, squeeze in lime juice, and stir. Taste and adjust any seasonings.
• Serve: Serve warm or cold with your favorite Mexican or seafood dish.

Tips for Best Results

Make the perfect low carb side dish with these helpful tips.

• Do not thaw frozen cauliflower rice: The excess moisture from defrosting cauli rice will result in a watery mess.
• Don’t overcook: To achieve a rice-like texture cook cauliflower rice for a maximum of 5 minutes, you want to cook it al dente.
• If making your own cauliflower rice: Follow my step-by-step cauliflower rice tutorial. Do not over process into mush. Use stalk from the head of cauliflower as well for large bits and pieces.
• For more heat: Turn up the heat by leaving jalapeno seeds in or add in some cumin, chili powder, cayenne pepper, or red pepper flakes.

What to Serve Cauliflower Rice with?

On the weekend, I used cilantro lime cauliflower rice as the base for grilled cedar plank salmon, then topped it with mango salsa. Wow, it was delicious!

This Mexican style cauliflower rice is great alongside so many weeknight favorites and is meal prep friendly! We especially love it next to cilantro lime chicken, carne asada steak, low carb chicken enchiladas, and healthy chicken enchiladas.

It’s also a healthy addition to burritos, burrito bowl, or tacos with a heaping spoonful of guacamole.

How to Store and Reheat

Store: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freeze: Once completely cooled, cauliflower rice can be kept in a freezer safe storage container for 2-3 months.

Reheat: Quickly warm up in the microwave or sauté it again in a preheated skillet on medium heat for about 2 minutes.

Meal prep: Cauliflower rice can be made 2-3 days in advance. Store in glass meal prep containers, add your favorite protein and you have the perfect easy lunch.

FAQs

More Cauliflower Recipes to Try

• Thai cauliflower rice
• Cauliflower rice with zucchini
• Cauliflower risotto
• Cauliflower pizza crust
• Cauliflower breadsticks

You may also enjoy these 14 frozen cauliflower rice recipes!

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Cilantro Lime Cauliflower Rice

Cilantro Lime Cauliflower Rice is the perfect low carb side dish that’s ready in 15 minutes! Serve it warm or cold.

Course Side

Cuisine Mexican

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 67kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 12 ounces cauliflower rice frozen or fresh
• 1 small onion finely chopped
• 1 large garlic clove minced
• 1 jalapeno seeded & minced
• 1/4 teaspoon salt plus a pinch more
• 1/4 teaspoon ground black pepper
• 1/4 cup cilantro finely chopped
• 1 lime juice of
• 1 tablespoon oil for frying

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add onion, garlic and jalapeno, and cook for 3-4 minutes, stirring occasionally.
• Add cauliflower rice, salt and pepper. Stir and cook for 3-5 minutes or until warmed through and still al dente. Turn off heat.
• Add cilantro and lime juice. Stir cauliflower rice, taste and adjust any seasonings to taste, if you wish.
• Serve warm or cold with grilled meats and with tacos as a side dish.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 173mg | Fiber: 3g | Sugar: 3g

The post Cilantro Lime Cauliflower Rice appeared first on iFoodReal.com.

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!

If you want more of a traditional battered fish tacos, check out this fish tacos recipe.

These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!

Why You’ll Love This Recipe

• Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
• Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
• Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
• Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!

Ingredients for Grilled Fish Tacos

What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.

• White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
• Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
• Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
• Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
• Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.

What Fish Is Often Grilled for Tacos?

One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.

I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.

How to Make Grilled Fish Tacos 

• Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
• Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.

• Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
• Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
• Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.

Tips for Best Results

• Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
• Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
• If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.

What to Serve Grilled Fish Tacos with?

Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.

Potential options include:

• Cabbage or lettuce: These are a classic inclusion with fish tacos, so feel free to include some shredded green cabbage or red cabbage, or any lettuce.
• Other salsas: Serve with other fruity salsas like pineapple jalapeno salsa and pico de gallo.
• Avocado: Include diced avocado, easy guacamole, or creamy Greek yogurt guacamole.
• Corn: Crock pot corn on the cob or Instant Pot corn on the cob tastes wonderful when combined with fish and mango salsa.
• Cheese: Cheese will make more sense with certain toppings than others. However, adding a small bowl of shredded or crumbled cheese on the table like cotija cheese or feta cheese gives guests the option.
• Salads: Mexican street corn salad, avocado salad, mango slaw (maybe in place of mango salsa) or mango black bean salad.
• Side dishes: Mexican cauliflower rice or Instant Pot refried beans.

How to Store and Reheat

Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.

Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.

FAQs

More Taco Recipes to Try

• Shrimp tacos with slaw
• Bang bang shrimp tacos
• Carne asada tacos

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Grilled Fish Tacos

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 492kcal

Author Olena Osipov

Ingredients

For Fish Tacos:

• 3 lbs firm white fish cod, mahi mahi, halibut, haddock
• 2 tbsp oil
• 2 limes juice of
• 4 tsp taco seasoning low sodium
• 2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 18 small corn tortillas

For Mango Salsa:

• 2 large mangoes peeled & diced
• 1/2 cup red onion finely chopped
• 1 small bunch cilantro finely chopped
• 1 lime or lemon juice of
• 1 jalapeño seeded & minced
• 1/2 tsp salt

US Customary – Metric

Instructions

• In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
• In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
• Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
• Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
• Warm up tortillas on the grill or microwave and keep warm under the towel.
• To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.

Notes

• Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.

Crema recipe (optional):

I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.

• 1/2 cup plain yogurt, 2%+ fat
• 1/4 cup mayo (I use avocado oil)
• 1 lime, juice of
• 1/2 tsp taco seasoning
• 1/4 tsp salt
• Pinch of cayenne
• Ground black pepper, to taste

Nutrition

Serving: 3tacos | Calories: 492kcal | Carbohydrates: 51g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 743mg | Fiber: 8g | Sugar: 12g

The post Grilled Fish Tacos appeared first on iFoodReal.com.

Healthy 7 Layer Dip loaded with beans, yogurt, guacamole, cheese, and fresh veggies. This 15 minute appetizer is made for sharing and perfect for parties and snacking!

The name says it all. This healthy 7 layer dip recipe is full of your favorite Mexican ingredients, neatly layered together for a colorful, crunchy, and delicious party staple.

Always a crowd favorite and perfect for any occasion, I make this delicious layered dip all the time. Serve it on game day, Cinco de Mayo, or enjoy a fuss-free weeknight healthy dinner with no cooking or baking.

What Is 7-Layer Dip?

Also known as “taco dip” or “Tex-Mex dip”, 7-layer dip is a popular American appetizer. There are endless variations of 7-layer dip recipes out there, you’ve most likely made it or tried it before.

The classic seven layer dip recipe has a base of refried beans topped with sour cream, guacamole, salsa, cheese, and fresh veggies. I like to make my dip healthier by replacing the sour cream with taco seasoned Greek yogurt, yum!

Ingredients for Healthy 7 Layer Dip

Seven layers of your favorite Mexican flavors! Here’s what you need to make healthy 7 layer dip.

• Refried beans: This Mexican side dish is high in dietary fiber and makes the perfect base. You can use store-bought, I love Eden Organic refried beans, or make your own refried beans in Instant Pot.
• Greek yogurt: This lightened up version has been a huge hit. Instead of sour cream, mayo, or cream cheese, we use Greek yogurt or plain yogurt. It’s still tangy with an extra boost of protein.
• Taco seasoning: Mixed with the yogurt to really spread out the flavor. I used my homemade taco seasoning mix but you can also buy low sodium packets from the store. Cumin, chili powder, and cayenne work great too.
• Guacamole: For me, nothing beats homemade guacamole made with avocado, lime, garlic, salt, and cilantro. You can also use store-bought to save on time.
• Salsa: Use whatever salsa you have on hand. I usually stick to medium salsa when feeding a crowd but mild and spicy salsas work too. You can also use pico de gallo.
• Shredded cheese: I like to use Tex Mex cheese, Colby Jack cheese or cheddar cheese. You can use a blend or whichever cheese you like.
• Vegetables: Crisp lettuce and tomatoes. You’ll want to finely shred the lettuce and cut the grape tomatoes in half for easier dipping.
• Toppings: Black olives, sliced jalapeno, and fresh cilantro are a colorful addition and finish off this delicious dip.

How to Make Healthy 7-Layer Dip

Here’s a quick overview of how to make healthy 7-layer dip. There’s no baking required, just grab your baking dish and layer it.

There is also a full recipe card below.

• Mix yogurt and seasoning: In a small bowl, mix yogurt and taco seasoning together.
• Add refried beans: In a medium-sized baking dish, I always use my 8×11 baking dish, start layering the dip. Spread the refried beans in the bottom of the dish and use a tablespoon to gently level into a clean single layer.
• Add the Greek yogurt layer: Spread the seasoned yogurt over the beans and gently level into a clean layer.
• Add the guacamole: Next, gently spread the guacamole in a single layer.

• Pour on the salsa: Next comes the salsa. Pour in the salsa and spread it over the guacamole.
• Add cheese and lettuce: Sprinkle with cheese and shredded lettuce.
• Add toppings: To finish the dip add tomatoes, olives, cilantro and jalapenos.
• Serve: Enjoy immediately with tortilla chips, or veggies for dipping or refrigerate until ready to serve.

Tips for Best Results and Variations

Here are my top tips that guarantee rave reviews for this party favorite. I’ve also included some fun variations for you to try.

• Make it dairy-free: Super easy to make dairy-free by swapping your favorite dairy-free plain yogurt and dairy-free cheese. If you don’t have those, you can omit the yogurt and cheese, the taste will be different but you can mix the taco seasoning in with the refried beans.
• Use thick yogurt: The yogurt is most runny layer. You know how Greek yogurt, after sitting in the fridge for a few days, separates?! For this reason, I recommend not mixing or stirring the yogurt before scooping, instead just use thick part.
• Add another layer: No need to stop at seven layers, get creative! Make it heartier with a layer of drained black beans or pinto beans. Cook up some ground beef, I’d season it with a bit of taco seasoning, let it cool and add it between the beans and yogurt. Or use up leftover shredded chicken. For additional toppings you can sprinkle some green onions or bell peppers on top.
• Other cheese: Queso fresco or cotija cheese are popular choices. 
• Refried beans substitute: Make this dip even healthier by mashing up some drained black beans with taco seasoning, cilantro and jalapeno to taste.
• If you don’t like spicy dips: Not everyone likes spice, and that’s OK. Omit jalapenos on top or deseed it first and then chop.

What to Serve with 7-Layer Dip?

We love entertaining and snacking! Traditional 7-layer dip is the perfect addition to any appie spread and always the first to disappear.

Our favorite dippers are crispy tortilla chips, celery sticks, carrots sticks, and cucumber. You can also serve crackers and pita chips.

If you’re creating an appetizer spread I love serving this 7 layer taco dip alongside cream cheese stuffed mini peppers, healthy spinach dip, and cottage cheese dip.

While this dip is amazing for game day and parties, we’ve been known to polish off the entire dish ourselves. It’s pretty much a healthy taco salad, and so addictive.

Can I Make It Ahead of Time?

7 layer dip is best served fresh the day you make it because of the fresh ingredients. I will always assemble it right before serving or a few hours ahead of time.

If you would like to meal prep the night before I recommend layering the beans and yogurt, cover, and refrigerate. Then finish the dip with the remaining layers when you’re ready to serve.

How to Store

Store: Tightly cover leftovers, place in the fridge, and enjoy within 1-2 days. Actually, day 2 and 3 it’s not bad, I found even the guacamole didn’t brown and lettuce didn’t wilt.

Guacamole and vegetables do not thaw well, so do not freeze.

FAQs

More Dip Recipes to Try

• Healthy spinach artichoke dip
• Healthy spinach dip
• Healthy cheese ball
• Garlic olive oil bread dip
• Garlic hummus
• Sweet potato hummus
• Healthy French onion dip
• Cottage cheese dip

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Healthy 7 Layer Dip

Healthy 7 Layer Dip loaded with beans, yogurt, guacamole, cheese, and fresh veggies. This 15 minute appetizer is made for sharing!

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 345kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 15 ounces can refried beans I use Eden organic
• 1 cup plain Greek yogurt
• 1 tablespoon taco seasoning low sodium
• 1 1/2 cups guacamole homemade or store-bought
• 1 cup salsa mild, medium or hot
• 1 1/2 cups Tex Mex, Colby Jack or cheddar cheese shredded
• 1/3 cup black olives pitted & sliced
• 2 cups iceberg lettuce finely shredded
• 1 cup grape tomatoes cut in halves
• 3 tablespoons fresh cilantro finely chopped
• 1 jalapeno sliced

US Customary – Metric

Instructions

• In a small bowl, add yogurt and taco seasoning. Stir to combine.
• Grab 8×11 baking dish or any medium-sized baking dish and start layering the dip. First spread refried beans, then yogurt mixture followed by guacamole, gently leveling with a tablespoon into a clean single layer.
• Then spread salsa on top. Sprinkle with cheese and shredded lettuce.
• Finish the dip with olives, cilantro and jalapenos.
• Serve immediately or refrigerate until ready to serve. Serve with tortilla chips, celery and carrots sticks, any veggies for dipping and healthier chips.

Notes

Store: It’s best to enjoy the dip within 1-2 days. Store tightly covered in the refrigerator.

Nutrition

Calories: 345kcal | Carbohydrates: 40g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 408mg | Fiber: 16g | Sugar: 10g

The post Healthy 7 Layer Dip appeared first on iFoodReal.com.

Zucchini Noodles with Chicken, cilantro and lime is a delicious 20 minute dinner idea that’s light, healthy, and gluten-free.

For other zucchini noodle recipes check out this zoodle pad Thai!

Why You Will Love This Recipe

• Keeps kitchen cool: Zucchini noodles with chicken is a true light and quick summer dinner that’s perfect for days when it’s too hot to cook.
• Low carb: Zucchini spirals make the perfect pasta substitute.
• Tasty: Takes on whatever flavors you are cooking with.
• Perfect for meal prep: Chicken and zucchini noodles keeps fresh for a few days.
• Crowd pleaser: This easy recipe pairs zoodles with chicken, and tomatoes for a protein-packed meal everyone will enjoy.

Ingredients for Zucchini Noodles with Chicken

You’ll need a small handful of main ingredients and simple seasonings to make zucchini noodles with chicken.

• Zucchini: You’ll need 2 large zucchinis.
• Grape tomatoes: Adds a sweet taste and pop of color. You can also use cherry tomatoes.
• Boneless skinless chicken breasts: They don’t have to be even in size because we will be cutting them into bite-sized pieces. Boneless skinless chicken thighs work too.
• Oil: For sautéing. I prefer extra virgin olive oil or avocado oil, but you can use any oil of choice.
• Seasoning: Cumin, salt and pepper.
• Lime juice: Fresh lime juice is best but bottled can be used in a pinch.
• Fresh herbs: Fresh cilantro adds a citrusy taste. Fresh basil or fresh parsley is another excellent option.
• Hot sauce: For taste! Add as much as you like. You can also add red pepper flakes for a bigger punch.

How to Make Chicken and Zucchini Noodles

Chicken and zucchini noodles are super easy to make. Here is a quick overview with step-by-step instructions, there is also a full recipe card below.

• Spiralize zucchini: Make zucchini noodles using a spiralizer or simply chop zucchini into small chunks or stripes. Transfer zoodles to a large bowl and set aside.
• Cook chicken: To a hot non-stick skillet, add 1 tablespoon of oil and swirl to coat. Add cubed chicken, then sprinkle with cumin, salt and pepper. I sautéed chicken until golden brown, then added a bit more cumin for that Mexican flavor. Transfer to a plate.
• Sauté vegetables: To the same large skillet, add remaining oil, zucchini noodles and tomatoes. Sauté on medium-high, stirring frequently. My zucchini noodles were ready after just 2 minutes, that’s all it takes. I wanted zucchini to be crunchy and light, rather than soggy and mushy.
• Finish chicken and zoodles: Remove pan from heat, top with previously cooked chicken, sprinkle with lots of cilantro, squeeze fresh lime juice on top and you are in heaven!

Tips for Best Results and Variations

Here are my secret tips for making the best zucchini noodles recipe!

• Don’t overcook zucchini noodles: Just like pasta, zucchini noodles should be cooked al dente with a bit of crunch and firm texture.
• If you don’t have a spiralizer: Don’t worry! You can chop your zucchini in chunks or stripes, but will need to sauté a bit longer.
• Skip tomatoes: I used to make this recipe without tomatoes and it is just as yummy.
• Use leftover chicken: You could even skip making chicken and use leftover diced air fryer chicken tenders or air fryer chicken breast!
• Add Parmesan: Fresh Parmesan cheese sprinkled on top adds a salty creaminess.
• Add more protein: Use 1.5 pounds of chicken instead of 1 pound.

What to Serve Chicken Zucchini Noodles with?

Zucchini noodles with chicken is a low carb, filling meal on its own but you could pair it with a leafy green salad like simple spring mix salad or even a quinoa salad like Jennifer Aniston salad for a heartier meal. Then add a side of garlic bread as a special treat.

How to Store

Store: Place leftovers in an airtight container and store in the refrigerator for up to 2 days. Zucchini noodles were quite crisp and not soggy the next day as well.

Freeze: You can try and freeze leftovers for up to a month, I would remove the tomatoes first. I personally do not freeze them because the flavor and texture changes once thawed.

FAQs

More Zucchini Recipes to Try

• Ground turkey skillet
• Chicken zucchini with garlic and corn
• Chicken zucchini casserole
• Caprese chicken with zucchini
• Zucchini lasagna
• Tex Mex chicken zucchini recipe

Browse this list of 45 healthy zucchini recipes!

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Zucchini Noodles with Chicken, Cilantro and Lime

Zucchini Noodles with Chicken, Cilantro and Lime is delicious 20 minute, healthy and gluten free dinner idea. If you don’t have a spiralizer, just chop zucchini.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 8 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 247kcal

Author Olena Osipov

Equipment

• Spiralizer

Ingredients

• 2 large zucchini
• 1 pint grape tomatoes cut in halves
• 1 pound boneless skinless chicken breasts cut into 1″ pieces
• 1/2 teaspoon cumin ground
• 1/2 teaspoon salt divided
• 1/4 teaspoon ground black pepper
• 1 medium lime juice of
• 3/4 cup cilantro finely chopped
• Hot sauce to taste
• 2 tablespoons extra virgin olive oil divided

US Customary – Metric

Instructions

• Using a spiralizer, make zucchini noodles, transfer to a large bowl and set aside. You can also chop zucchini into any size pieces instead and cook a bit longer.
• Preheat large non-stick skillet on medium-high heat and swirl 1 tablespoon of oil to coat. Add chicken and sprinkle it with cumin, 1/4 teaspoon salt and ground black pepper. Saute for 5 minutes or until golden brown, stirring just a few times and allowing crust to develop. Transfer to a plate and set aside.
• Return skillet to the stove, add remaining tablespoon of oil and add zucchini noodles and tomatoes. Saute for 2 minutes, stirring frequently.
• Remove from heat and add previously cooked chicken, remaining 1/4 teaspoon salt, lime juice, cilantro and hot sauce. Stir gently and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 2 days.

Nutrition

Serving: 2cups | Calories: 247kcal | Carbohydrates: 12g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 443mg | Fiber: 4g | Sugar: 7g

The post Zucchini Noodles with Chicken, Cilantro and Lime appeared first on iFoodReal.com.

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

We also love the rich flavors in crustless zucchini quiche, crustless broccoli quiche and crustless spinach quiche.

What Is Crustless Zucchini Pie?

Light and summary crustless zucchini pie is a healthier version of a traditional quiche or frittata without the pie crust. With this recipe you can skip the extra calories and flaky crust, and enjoy a nutritious pie that’s low carb and packed with zucchini!

This zucchini pie recipe is an old recipe of mine that I am bringing back with some minor adjustments. It is juicy with a distinct taste of corn baked in flavorful sauce and cheese. Just like enchiladas but much easier.

I assume you could easily add a cup of shredded chicken or just make my chicken zucchini casserole full of enchilada flavor or low carb chicken enchiladas another time.

Ingredients for Zucchini Pie

The ingredients of crustless zucchini pie are very basic, you likely have most in your kitchen or garden right now.

• Eggs: 5 large eggs. You can use room temperature eggs or cold eggs.
• Shredded zucchini: Use up those garden zucchinis! You’ll need 3 cups with no liquid, I used 3 medium zucchinis.
• Corn tortillas: This healthy zucchini pie uses chopped corn tortillas that are gluten-free and full of fiber.
• Cheese: Adds a pop of flavor. I used Tex Mex shredded cheese this time but cheddar cheese works great too.
• Sauce: You can use marinara sauce or enchilada sauce.
• Diced green chilies: For a touch of spice.
• Herbs: Fresh herbs add the best flavor. Use fresh parsley or fresh cilantro.
• Cooking spray: I use Misto, but you can use whatever you have on hand.

How to Make Crustless Zucchini Pie

I love the mixing and dumping part of this crustless zucchini pie recipe! Here is a quick overview with photos, you’ll find a full recipe card below.

• Prep: Preheat oven to 375 F and spray a 9″ baking dish with cooking spray.
• Combine ingredients: Add eggs to a large bowl and whisk. Then add zucchini, tortillas, 1 1/2 cups cheese, marinara sauce, green chilies and parsley. Mix to combine.
• Bake: Pour the egg mixture into the baking dish and sprinkle the remaining cheese on top. Do not worry about the liquid, it will get absorbed by tortillas and eggs. Bake for 40 minutes or until the liquid has disappeared. The cheese on top will be golden brown, and a knife inserted in the middle should come out clean.
• Cool and serve: Remove zucchini pie from the oven and let it cool for an 1 hour until it’s just warm. Cut into 10 even slices and serve warm or cold.

Tips for Best Results

Follow these 3 easy tips for the best vegetarian zucchini pie.

• Grate zucchini coarsely: For perfectly sized flecks in every bite, use a food processor or the large holes on a box grater to shred the zucchini.
• Squeeze zucchini well: The extra water content in zucchini can make your pie soggy. Place the shredded zucchini in a linen towel, wring it into a ball, and squeeze to remove all the excess liquid. You can also mix it with salt and let it rest for 15 minutes before squeezing, the salt helps extract the liquid.
• Let it cool: Before slicing. The inside will continue to cook once removed from the oven, and the pie will taste better after it rests.

Variations

Healthy zucchini pie is endlessly customizable. Feel free to use whatever mix-ins you have on hand and make it your own.

• If you don’t have a pie dish: Bake in a square 9×9 dish.
• Double the recipe: This savory pie will have people asking for seconds. Bake in a 9×13 baking dish for 1 hour and check that no liquid remains.
• Add protein: Grilled chicken is a great addition for lunch and dinner. I also love adding ham, bacon, or crumbled sausage for breakfast and brunch.
• Use different cheese: This recipe works well with crumbled feta, goat cheese, mozzarella cheese, Swiss cheese, or asiago cheese.
• Add other vegetables: Reduce zucchini by 1 cup and add thinly sliced bell peppers, broccoli or cauliflower.
• Use egg whites: You’ll need 3 tablespoons of egg whites per 1 large egg.
• If you don’t have green chilies: Omit it, use a few tablespoons of diced jalapenos or add 1 teaspoon of chili powder or taco seasoning.

What to Serve with Zucchini Pie?

This vegetarian zucchini pie is perfect on its own for breakfast, a healthy lunch or healthy dinner.

It also makes a delicious side dish that pairs well with healthy fruit salad, spinach avocado salad, Mexican kale salad, roasted potatoes, or crostini.

And we love serving it with grilled protein for dinner. Our favorites are grilled salmon and grilled chicken breasts.

How to Store

Store: Allow the pie to cool and refrigerate in an airtight container for up to 5 days.

Freeze: Once the pie is fully cooked and cooled, place it in an airtight container and keep in the freezer for up to 3 months.

To reheat, simply place a slice on a plate and microwave. Or reheat in the oven at 375 F for 10 minutes.

FAQs

More Recipes to Try

• Healthy zucchini casserole
• Spaghetti squash quiche with vegetables
• Spaghetti squash quiche with kale and mushrooms
• Healthy chicken pot pie

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Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients. This light and creamy pie is perfect for breakfast, brunch, or dinner!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 10 slices

Calories 170kcal

Author Olena Osipov

Equipment

• Box grater
• pie dish

Ingredients

• 5 large eggs
• 3 cups shredded zucchini measured after liquid squeezed out (3 medium zucchini)
• 5 corn tortillas coarsely chopped
• 2 cups Tex Mex or cheddar cheese shredded
• 3/4 cup marinara sauce or enchilada sauce
• 4 ounces can diced green chilies
• 1/2 cup parsley or cilantro finely chopped
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 F degrees and spray 9" pie baking dish with cooking spray. Set aside.
• In a large bowl, whisk the eggs. Add zucchini, tortillas, 1 1/2 cups cheese, marinara sauce, green chilies and parsley. Mix well to combine.
• Transfer mixture into previously prepared baking dish, sprinkle with remaining 1/2 cups cheese and bake for 40 minutes or until the liquid has disappeared, the cheese on top browned or the knife inserted in the middle comes out clean.
• Remove pie from the oven, let cool for about 1 hour or until just barely warm and cut into 10 slices. Serve warm or cold.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat in a microwave or in the oven at 375 degrees F for 10 minutes.

Nutrition

Calories: 170kcal | Carbohydrates: 9g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 284mg | Fiber: 2g | Sugar: 2g

The post Crustless Zucchini Pie appeared first on iFoodReal.com.

This Mexican Bean Salad recipe is quick and simple salad that is hearty, fresh and flavorful. Ready in 15 minutes, it’s a perfect addition to taco Tuesdays and gatherings!

Love Mexican dishes? Why not try this mango black bean salad, white bean salad, or some corn tomato avocado salad!

As much as I love a simple green salad and leafy salads like this Mexican kale salad, sometimes you want something that has a little more hearty oomph. And this Mexican bean salad recipe certainly has that.

Packed with legumes and several vegetables, this simple salad recipe has flavor and texture and is sure to satisfy. There are never any leftovers!

Ingredients for Mexican Bean Salad

This Mexican bean salad combines a selection of beans with corn, tomato, bell pepper, and a simple spicy dressing.

For the salad

• The beans: I use a combination of low sodium black beans, red kidney beans, and either navy beans, cannellini beans, great northern beans, or black eyed peas. Feel free to adapt this Mexican bean salad recipe to a four bean salad.
• Corn: You can use fresh corn or frozen corn that has been thawed. I don’t recommend canned corn if you want the best flavor and texture. You can use leftover grilled corn, Instant Pot corn on the cob or crock pot corn on the cob.  
• Bell pepper: Any color bell pepper will work like green, red, orange, or yellow peppers. I tend to go for green bell pepper for the slight bitterness it adds. This will add crunch and extra freshness.
• Tomatoes: I like to use cherry tomatoes or grape tomatoes, which are easy to quarter and chuck into the salad. Feel free to use larger tomatoes and chop them into small pieces.
• Red onion: Since the onion is added to the salad raw, I prefer to use red onion, which is slightly milder. You can also use white onion. The acidity in the salad dressing will help mellow the onion’s flavor over time too. Sometimes I’ll even use green onion.
• Cilantro: If you’re not a huge cilantro fan, you can use fresh parsley instead although it won’t be exactly the same. Or omit it entirely.

For the dressing

• The liquids: A combination of extra virgin olive oil and fresh lime juice as the salad dressing base and add spice with hot sauce. Feel free to add chili sauce or hot sauce to your personal taste.
• The seasonings: There are just a few ingredients added to the dressing to boost the flavor including fresh garlic, cumin, chili powder, salt, and a little sugar to balance the flavors. I’ve tried it with honey and maple syrup, but their flavors are stronger and affect the dressing more. So, I tend to stick with sugar.

How to Make Mexican Bean Salad

Mexican bean salad takes just minutes to prepare and is a perfect appetizer or side dish for warm summer evenings. Full recipe card is located below.

Prepare the vegetables and legumes: Drain and rinse the beans and finely dice the pepper and red onion.

Then quartered the small cherry tomatoes and roughly chop the cilantro. Then add all the chopped ingredients into a large bowl.

If you use larger tomatoes, you may want to dice them finely. Feel free to de-seed the tomatoes if you don’t want them making Mexican bean salad soggy.

Prepare the dressing: In a small bowl, combine olive oil, lime juice, garlic, sugar, cumin, chili powder, hot sauce, salt and whisk well.

Taste it and adjust any of the ingredients to personal taste.

Assemble the salad: Pour the dressing over the Mexican bean salad and toss a few times to make sure it’s thoroughly incorporated.

If you have the time, I like to let salad chill in the refrigerator for 20-30 minutes before serving to allow all the flavors to marinate and because it tastes best when chilled.

You can garnish Mexican three bean salad with some slices of jalapeño and lime wedges.

Tips and Variations

Here are my top tips for the best Mexican bean salad recipe in the world!

• Experiment with beans: This easy bean salad is super versatile, so mix up the beans based on what you have on hand. Red kidney beans, pinto beans, black beans, black-eyed peas will be great. I also like to use Instant Pot kidney beans and Instant Pot black beans instead of canned beans.
• Allow it to rest: After preparing the salad, it’s a great idea to allow it to chill and marinate for 20-30 minutes. If you have time to wait for 1-2 hours, the flavors will develop even further.
• Adding extra ingredients: Be aware that any added ingredients may affect the shelf life of the Mexican bean salad. For example, if you’d like to add avocado, I recommend doing so just before serving.
• Make it more of a meal: By adding a grain like cooked quinoa, greens and potentially more protein. To keep the recipe plant-based, use fried tofu recipe. Otherwise, grilled chicken breast would be a simple option.

What to Serve Mexican Bean Salad with?

This Mexican bean salad recipe makes for a wonderful addition to both themed and unthemed dinner tables and events. Here are just a few ways you can enjoy it:

• Like a salsa: Serve with corn tortilla chips as an appetizer dip. Or serve it over some toast or crostini for a quick and healthy snack!
• Tacos: With healthy fish tacos or carne asada tacos.
• Quesadillas: Like these chicken quesadillas or veggie quesadillas.
• Burritos: Like this chicken burrito. You can use this salad as a burrito filling along with some rice and cheese.
• Enchiladas: Alongside chicken enchiladas!
• Meat: Serve it as a fiber-rich side salad with grilled chicken thighs or chili lime chicken.

Can I Make It Ahead?

You can prepare this Mexican bean salad and the dressing separately up to 1 day in advance and combine the two a few minutes before serving.

Olive oil in the dressing will solidify in the fridge. Just place the container in a bowl of hot water for a few minutes to bring it back to the melting point.

How to Store

Store: Once fully assembled, any leftover Mexican bean salad will keep in an airtight container in the refrigerator for up to 2 days. If you haven’t included tomatoes, then it may last 3-4 days.

If you find the flavors have mellowed too much over time, add a splash of lime juice or lemon juice to freshen them up again.

FAQs

More Bean Salad Recipes to Try

• Quinoa and black bean salad
• Chickpea avocado salad
• White bean salad
• Southwest quinoa salad
• Mexican tuna salad
• Mexican street corn salad
• Black bean salsa

If you enjoyed this Mexican bean salad recipe, you may also enjoy browsing through my entire collection of Mexican recipes!

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15 Minute Mexican Bean Salad Recipe

Mexican Bean Salad recipe is quick simple salad with canned beans. Hearty yet light, fresh, flavorful, and ready in 15 minutes.

Course Salad

Cuisine Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 240kcal

Author Olena Osipov

Ingredients

For the Salad:

• 15 oz can low sodium black beans rinsed and drained
• 15 oz can low sodium red kidney rinsed and drained
• 15 oz can low sodium navy, cannellini, great Northern beans or black eyed peas rinsed and drained
• 1 cup corn fresh or frozen
• 1 large any color bell pepper chopped
• 1 cup tomatoes chopped
• 1/2 cup cilantro finely chopped
• 1/4 cup red onion finely chopped

For the Dressing:

• 1/4 cup olive oil extra virgin
• 1 lime juice of
• 1 large garlic clove grated
• 2 tsp sugar
• 1 tsp cumin ground
• 1 tsp Frank's red hot sauce more to taste
• 1/2 tsp chili powder
• 1/2 tsp salt

US Customary – Metric

Instructions

• In a small bowl, add olive oil, lime juice, garlic, sugar, cumin, hot sauce, chili powder and salt; whisk well and set aside.
• In a large bowl, add beans, corn, bell pepper, tomatoes, cilantro and red onion.
• Give dressing a good whisk, pour over salad and gently mix with large spoon until well combined.
• Serve cold. It would be also great to let salad sit in the fridge for 15-30 minutes if you have time.

Notes

• Store: Refrigerate in an airtight container for up to 2 days.
• Make Ahead: Refrigerate without the dressing for up to 24 hours, and then add before serving. Dressing can be also refrigerated separately, before mixing place jar in a bowl with hot water for a few minutes to melt olive oil.
• Bell pepper color: I used green bell pepper because I love less sweet taste it adds. You can use any.
• Why add sugar? It really rounds out the dressing.  I wouldn’t use maple syrup or honey.
• Any beans work: Use a combination of beans you love or have on hand. The key is variety, no other rules.

Nutrition

Serving: 1.25cups | Calories: 240kcal | Carbohydrates: 29g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 353mg | Fiber: 9g | Sugar: 4g

The post Mexican Bean Salad Recipe appeared first on iFoodReal.com.

Flavorful Chili Lime Chicken is moist and tender from lime, chili powder and cumin chicken marinade that gives it the best taste. Bake, grill or fry and use in tacos, salads or fajitas year round.

We also love this cilantro lime chicken, cajun chicken and chimichurri chicken.

This chili lime chicken is full of flavor and can be served in a variety of ways! Use it for a Tex-Mex themed dinner served with Mexican street corn salad and guacamole or pair it with healthy pasta salad and Instant Pot corn on the cob for a summer potluck.

Why You Will Love This Recipe

• Chili lime chicken marinade keeps chicken juicy and tender.
• Easy chicken recipe contains only a few ingredients for a healthy main dish.
• Double the recipe and use it in healthy salad recipes throughout the week

Ingredients for Chili Lime Chicken

Only a few ingredients makes this chili lime chicken recipe simply wonderful!

• Chicken: We like to use boneless skinless chicken breasts but you can also use chicken thighs.
• Fresh limes: Citrus helps the meat absorb all the flavors of chili lime chicken marinade.
• Maple syrup: A small amount balances the subtle heat of chili powder. Feel free to use sugar as well.
• Cumin: Adds a nutty, earthy flavor and goes perfectly with chili and lime.
• Chili powder: This aromatic spice really takes the flavor up a notch for this chicken.
• Other seasonings: Garlic powder, salt and pepper

How to Make Chili Lime Chicken Marinade

For the chili lime chicken marinade, I use a bit of olive oil mixed with a lot of fresh lime juice and my favorite simple Mexican spices like chili powder and cumin.

I even use garlic powder instead of fresh garlic to make chicken marinade recipe quicker and to prevent garlic from overpowering other spices.

Whisk marinade in a large bowl and then place chicken in it. Because chili lime chicken marinade contains a lot of lime juice, you can marinate chicken for as little as 30 minutes but not longer than 24 hours.

It literally takes 5-10 minutes to combine everything in a bowl.

How to Bake, Grill or Fry Chili Lime Chicken

I cook chili lime chicken using all methods depending on my life situation.

Back then we did not have an outdoor grill because we just moved. I cooked chicken on an indoor grill because who doesn’t love grilled chicken breast in the summer?!

So, here is a quick overview how to grill chili lime chicken. Full recipe card with all cooking methods is located below.

Preheat grill on medium-high heat and rub clean grill grates with oiled paper towel. Place chili lime chicken on the grill, close the lid and grill for 5-6 minutes or until nice grill marks appear.

Then using a spatula, flip the chicken, close the grill and cook for another 5-6 minutes or until an instant read thermometer inserted in the thickest part of the chicken registers 165 F.

Tips for Best Results

Here are my top tips for the best chili lime chicken recipe from the first try!

• Use chicken thighs: If you love dark meat, feel free to use boneless skinless chicken thighs. They are more juicy but higher in fat than chicken breasts. You will have to cook them for a shorter amount of time.
• You can also use bone-in chicken: You can use bone-in and skin-on chicken like chicken drumstick or chicken thighs. You may have to cook it low and slow on the grill and on the pan. Here is how to grill chicken thighs tutorial. And for the oven, here is a step-by-step guide how to bake chicken thighs. It is same baking temperature just longer cooking time.
• Let the meat rest: No matter how you cook your chili lime chicken, you have to let meat rest. Resting chicken means to cover a dish with cooked chicken with a tin foil, towel or silicone lid. Let it sit like that for 5-10 minutes. That allows juices to settle back in a meat.
• Discard the marinade: Do not consume it with grilled chicken as it has harmful bacteria in it.
• Longer marinated chicken cooks faster.
• Bottled lime juice: You can use it but your chicken won’t be as flavorful as with fresh lime juice, but it still works.

What to Serve Chili Lime Chicken With?

My absolute favorite way to serve any chicken is with a side of whole grain and veggies like quinoa and Mexican kale salad. I just love simple and quick meals.

Serve cut up chili lime chicken in chicken street tacos or a grilled chicken salad. Don’t forget to try it along with black bean salsa or mango salsa.

FAQs

More Chicken Recipes to Try

• Greek chicken marinade
• Instant Pot white chicken chili
• Healthy white chicken chili
• Ground chicken chili
• Baked honey garlic chicken
• Grilled chicken burger

Browse all healthy chicken recipes. You may also love these healthy grill recipes!

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Chili Lime Chicken

Flavorful Chili Lime Chicken is moist and tender from the best marinade. Bake, grill or fry and use in tacos, salads or fajitas year round.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 221kcal

Author Olena Osipov

Ingredients

• 2 lbs chicken breasts or chicken thighs boneless skinless
• 3 limes juice of
• 1 tbsp oil
• 1 tbsp maple syrup or honey
• 2 tsp chili powder
• 1 tsp cumin
• 2 tsp garlic powder
• 1/2 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a medium bowl, add lime juice, oil, maple syrup, chili powder, cumin, garlic powder, salt and pepper. Whisk with a fork.
• Add chicken to the bowl, cover and marinate for 30 minutes to 24 hours in the refrigerator. The longer you marinate, the deeper the flavor.
• To pan fry: Preheat large ceramic non-stick skillet on medium heat and swirl a bit of oil to coat. Add chicken and cook for 5-6 minutes per side or until a meat thermometer inserted in the thickest part registers 165 F. Discard the marinade.
• To grill: Preheat grill on medium-high heat (450-500 degrees F) and rub grates with oiled paper towel. Place chicken on the grill, close the lid and grill for 10-12 minutes turning once. Do not overcook.
• To bake: Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for 25 minutes (thinner) to 35 minutes (2″+) or until 150 degrees F internal temperature. Discard marinade.
• For all methods: Make sure you let chicken rest. Place cooked chicken onto a baking dish and cover with tin foil, silicone lid or paper towel. Let rest for 5 minutes. This step helps juices settle back into the meat.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Up to 3 months.

Nutrition

Calories: 221kcal | Carbohydrates: 8g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 386mg | Fiber: 1g | Sugar: 4g

The post Chili Lime Chicken appeared first on iFoodReal.com.