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Chili-Lime Chicken Tacos

  • Cooking Time

  • Prep time

  • Serves

  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp. olive oil, divided
  • 1 1/2 tsp. chili powder
  • 1 clove garlic, finely chopped
  • 2 Tbsp. fresh lime juice
  • 1 medium poblano pepper, chopped, (about 2/3 cup)
  • 1 small red onion, chopped, (about 1 cup)
  • 1 package Knorr® Rice Sides™ - Rice Pilaf
  • 8 corn tortillas or taco shells
  • 1 SEASON chicken, if desired, with salt and pepper. Combine 1 tablespoon olive oil with chili powder in large bowl; add chicken and toss to coat.
  • 2 HEAT large nonstick skillet over medium heat and cook chicken, stirring frequently, until thoroughly cooked, about 6 minutes. Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Add lime juice; toss. Remove and set aside.
  • 3 HEAT remaining 1 tablespoon oil in same skillet over medium-high heat and cook poblano pepper and onion, stirring occasionally, until softened, about 4 minutes. Add 2 cups water to skillet and Knorr® Rice Sides™ - Rice Pilaf and cook according to package directions. Stir in chicken.
  • 4 SERVE in corn tortillas or taco shells and serve, if desired, with sour cream, lime wedges and salsa verde.