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.

Meat:
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.

Mexican Rice:
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.