Mexican Chicken Piccata
What You Need:
- 1-16 oz Bag of John Soules Foods Chicken Fajitas, frozen
- 1 Shallot, diced
- 3 Garlic Cloves, minced
- 2-4 oz Cans Diced Green Chiles, drained
- 2 Tbsp Capers
- 2 Tbsp Olive Oil
- 2 Tbsp Lemon Juice
- ¼ cup White Wine
- ½ tsp Salt
- ½ tsp Lemon Pepper
- 2 Tbsp Cilantro, chopped
- 8 oz Queso Fresco
- 1 ½ cups Brown Rice
- 8 oz Can Fire Roasted Tomatoes
- 1 tsp Smoked Paprika
Let’s Make It!
Start cooking the brown rice first so that it is cooked by the time the meat is done.
In a large skillet on medium heat, sauté the shallot and garlic in olive oil, add ¼ tsp salt and ¼ tsp lemon pepper. As they turn translucent, add 1 drained can of the green chilies and the capers. Next add the John Soules Foods Chicken Fajitas, white wine, lemon juice, and 1 Tbsp of chopped cilantro. Simmer the chicken for about 3-5 minutes until warm and the liquid has reduced. Pull from the heat.
When the rice is cooked, add other can of drained green chilies, cilantro, diced tomatoes, smoked paprika, ¼ tsp salt, and ¼ tsp lemon pepper, stir well.
Plate rice, spoon chicken on top, crumble Queso Fresco all over, then garnish with cilantro and lemon twist. Enjoy!
NOTE: Salt and Pepper were in the recipe, not lemon pepper and did not mention how much at each place. Compare to ingredients listed.