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Recipes
Southwest Lime Chicken with Corn and Zucchini Salad
4 servings
25 minutes total
  • Prepare chicken and begin to cook (5 minutes)
  • While chicken cooks, prepare salad (10 minutes)
  • Complete chicken; serve (10 minutes)

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

    1. Preheat large sauté pan on medium 2–3 minutes. Season chicken with both seasonings (wash hands). Place butter and oil in pan, then add chicken; cook 8–10 minutes on each side, turning often, or until chicken is 165°F and well browned. Meanwhile, squeeze limes for juice (¼ cup).
    2. 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 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

    1. Microwave vegetable blend on HIGH 1–2 minutes to thaw. Cut zucchini lengthwise into quarters, then slice thinly (about 2 cups).
    2. Squeeze lime for juice (1 tablespoon); place in salad bowl. Whisk in oil, honey, and seasoning until blended.
    3. Stir vegetables, zucchini, and onions into dressing. Chill until ready to serve.

Serving Suggestions

  • Complete your meal with chips and salsa, potato rolls, and a yogurt parfait for dessert.
  • You can grill the chicken for more of a smoky, Southwest flavor

Southwest Lime Chicken

Corn and Zucchini Salad