Skillet Cilantro Lime Chicken and Potatoes
Servings: 4 servings
Ingredients
- 1.5 lbs chicken breast cut into 1-2 inch cubes
- 1/3 cup avocado or olive oil + 2 tbsp
- Juice of 2 limes
- 1 tsp lime zest
- 1 tbsp white vinegar
- 3 cloves minced garlic divided
- 1/4 cup chopped fresh cilantro
- 1 tsp cumin
- 1/2 large white onion diced (about 3/4 cup)
- 1 red or yellow bell pepper diced
- 6 medium sized Yukon Gold Potatoes diced (about 1.5lbs)
- 1 tsp Salt plus more to taste
- Pepper to taste
Instructions
- Preheat oven to 375 degrees. Set aside your chicken in a large container or ziplock bag.
- Make your marinade: In a food processor or blender, combine oil, lime juice, zest, vinegar, 1 clove garlic, cilantro, and cumin. Blend until well combined. Pour marinade over chicken reserving about 2 tbsp of marinade to set aside.
- Heat a large skillet to medium- medium high heat. It's best to use an oven proof skillet such as a cast iron. Once hot, add 2 tbsp oil. Toss in diced onion and potatoes. Saute for 3-5 minutes, then add garlic and bell pepper. Sprinkle with salt. Saute another 2-3 mins.
- Top with chicken and stir. Transfer to oven.
- Bake 18-20 minutes, or until chicken is cooked through and potatoes are done.
- Salt and pepper to taste, top with remaining 2 tbsp of marinade.
- Serve hot with additional toppings such as tomatoes, avocado, fresh cilantro or onion.