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Cilantro, Lime Chicken & IdahoŽ Potatoes
This recipe was created by Nadine Mesch of Mt. Healthy, OH and was the Runner Up in the IPC’s 2010 Watching Waistlines and Wallets Recipe Contest.
Yield: 4 servings
Ingredients
- 1 1/2 pounds Idaho® potatoes, peeled and cubed
- 3 tablespoons margarine or butter, melted
- 4 skinless boneless chicken breasts, (about 6 ounces each), rinsed and pat dry
- 1 tablespoon lime juice
- 1 1/2 cups (6 ounces) shredded reduced fat or regular Mexican blend cheese
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro leaves
Directions
- Preheat oven to 425° F. Spray a 13-inch by 9-inch baking pan with cooking spray. Add potatoes and spoon 1 tablespoon of the butter over all and toss gently to coat potatoes. Arrange in a single layer. Bake 15 minutes.
- Remove from oven, spoon the potatoes to one side of the baking pan. Arrange the chicken pieces on the other side of the potatoes in the pan. Combine the remaining butter with the lime juice and spoon evenly over the chicken. Bake, uncovered, 25 minutes or until chicken is no longer pink in center.
- In a small bowl, combine the cheese, salsa, and cilantro. Spoon evenly over the chicken and potatoes. Bake 5 minutes or until cheese is melted.
Estimated Nutritional Analysis per Serving:
530 calories, 20 g total fat, 6 g saturated fat, 0 g trans fat, 130 mg cholesterol, 630 mg sodium, 34 g carbohydrate, 2 g fiber, 55g protein.
Notes From the Test Kitchen: A simple one-dish meal perfect for busy days. It’s affordable, family friendly and fresh tasting. Serve with additional lime wedges, if desired.
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