30-Minute Mexicali Chicken
Recipe type: Entree
Serves: 5
- 2 lbs thawed chicken tenderloins
- 2 tbsp Dijon mustard
- 2 cups bottled salsa
- 2 tsp avocado oil
- Juice of 1 lime
- Small onion, sliced
- Heat avocado oil in a large nonstick skillet over medium-high heat until hot.
- Spread mustard over one side of chicken tenderloins.
- Add chicken with mustard side down to oil, cook 4 minutes, turn over chicken, add onions, and cook another 4 minutes.
- Reduce heat to medium.
- Combine salsa and lime juice, spoon over and around chicken.
- Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes.
- Transfer chicken to serving plates.
- Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
- Spoon juices over the chicken, top with avocado, and serve with rice.
Tip: Take one of the lime quarters with the rhine and put it down the garbage disposal and run. Your kitchen will smell fresh for days!
Recipe by SoFabFood at https://sofabfood.com/the-best-and-simplest-mexicali-chicken-two-ways/
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