Speedy South of the Border Chicken

Jun 02, 2023June 2, 20230 19
Speedy South of the Border Chicken Recipe for a Quick and Delicious Dinner
in Dinner

Prep

10 min

Cook

30 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon vegetable oil
4 ounces chopped onions
1 lb boneless skinless chicken breast , cut into 1/2 inch cubes
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
4 ounces reduced-sodium chicken broth or 4 ounces homemade chicken broth
12 ounces low-sodium V8 juice
15 ounces di neal 's refried beans or 15 ounces store-bought pinto beans
2 ounces vermont sharp cheddar cheese , shredded or grated ( English Gloucester cheese is wonderful in this dish ! )
2 tablespoons finely chopped fresh cilantro
2 ounces sour cream , optional
3 cups cooked long-grain rice

Nutrision Information

Servings Per Recipe
4
Calories
456
Sugar
7g
Fat
13g
Speedy South of the Border Chicken is a delicious and easy Mexican-style meal that can be made in no time. The dish consists of tender chicken breast cubes that are coated in a spicy blend of chili powder, cumin, and oregano. The chicken is then simmered in a mixture of reduced-sodium chicken broth, V8 juice, and refried beans, which adds a creamy texture to the dish. The dish is then topped with shredded cheese and cilantro, and served over a bed of cooked long-grain rice. With its delicious flavors and quick preparation time, Speedy South of the Border Chicken is the perfect meal for a busy weeknight.

Instructions

1.In a large skillet, heat the oil over medium-high heat.
2.Add the chopped onions to the skillet and cook until softened, about 3-4 minutes.
3.Add the chicken breast cubes to the skillet and cook until browned, about 5-7 minutes.
4.Sprinkle the chili powder, ground cumin, and oregano over the chicken, stirring well to coat.
5.Add the chicken broth, V8 juice, and refried beans to the skillet, stirring well to combine.
6.Bring the mixture to a simmer, reduce the heat to low, and cook covered for 10-12 minutes.
7.Remove the skillet from the heat and sprinkle the shredded cheese and cilantro over the top of the chicken.
8.Cover the skillet and let sit for 2-3 minutes, or until the cheese is melted.
9.Serve the chicken over the cooked long-grain rice, with a dollop of sour cream (optional) on top.

PROS

This recipe is a quick and easy way to get a delicious Mexican-style meal on the table in no time.
The chicken is tender and flavorful, with just the right amount of spice from the chili powder and cumin.
The refried beans add a creamy texture to the dish, while the V8 juice provides a refreshing tang.
The addition of cheese and cilantro at the end takes the dish to the next level, and the dollop of sour cream (optional) adds a cooling touch.

CONS

This recipe is fairly high in sodium, due to the use of V8 juice and refried beans.
It is also high in carbohydrates, due to the rice and beans.
However, it can easily be modified to make it lower in sodium by using homemade chicken broth and reducing the amount of salt added.
It can also be modified to be lower in carbohydrates by using cauliflower rice instead of regular rice.

HEALTH & BENEFITS

This recipe is a good source of protein, with each serving containing about 25 grams. The chicken and beans provide a good amount of fiber as well, with each serving containing about 8 grams. The dish also contains a variety of vitamins and minerals, including vitamin C, iron, and potassium. The cilantro used in the dish has been shown to have anti-inflammatory properties and may help lower cholesterol levels.

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