Chili, Cilantro & Lime Chicken

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Taco Tuesday: Chili, Cilantro & Lime Chicken

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If Mexican flavors are your thing, then this chicken recipe is going to become one of your new go-to dishes

Okay, so it doesn’t actually have to be Taco Tuesday to make this Chili, Cilantro, & Lime Chicken.  It is one of our favorite things to wrap up in a tortilla or serve over a salad! This chicken is very flavorful and healthy and is one of those recipes that will probably become a go-to dish in your home.

Our best tip for this dish is to make it in the morning and let the chicken marinate all day in the refrigerator. The longer you can let it marinate, the better those flavors will be! Have a look at the video below to check out Camila making this easy and tasty recipe.


You can serve this chicken however you like — Wrapped up in a tortilla, over a salad, over rice, or even just all on its own!

Chili, Cilantro, & Lime Chicken

Servings 4


  • 1-1/2 lbs. boneless skinless chicken breast, sliced into strips
  • 2 tbsp. olive oil, divided
  • 2 tbsp. chili powder, mild
  • 1 tbsp. chipotle chili powder, this will add heat if you prefer mild, do not add
  • 1-2 cloves garlic, minced and divided
  • 1/3 cup cilantro, chopped
  • 1-2 limes, zested and juiced
  • 2 green peppers, seeded and sliced
  • 1-2 jalapeños, seeded and sliced optional, this will add heat if you prefer mild, do not add
  • 1 large onion, sliced
  • flake salt
  • ground black pepper
  • 1/4 cup tequila (optional)
  • 1 lime, sliced


  • In a shallow bowl, combine the chicken and one tablespoon of the minced garlic.
  • Add the chili powders, cilantro, lime juice, zest, and olive oil. Toss to coat the chicken with garlic, powder, and lime juice.
  • Cover with plastic wrap and refrigerate. The longer the flavors meld together, the tastier the chicken. If you prep this step in the morning, this dish will make an easy dinner.
  • In a large sauté pan over medium-high heat, add one tablespoon of olive oil, sliced peppers, sliced onions, and the remaining one tablespoon of garlic. Season with a good pinch of salt and ground pepper. Cook until onions begin to soften.
  • Add the marinated chicken strips to the pan, and cook until the chicken is firm about 10 minutes. If the spices begin to adhere to the bottom of the pan, you can deglaze the pan with an optional ¼ cup of tequila or water. Stir to combine.
  • To serve plate the desired amount of chicken on a tortilla, or serve on top of your favorite dressed tossed salad. 
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by Camila Alves McConaughey