Quick Grilled Chicken Chili
20 MIN
In The Refrigerated Meat Case
Made With:
PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.)
PREP TIME: 0min COOK TIME: 30min
Serves 4
1 pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Southwestern Style (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.)
1 tbsp. vegetable oil
1 medium sweet onion, sliced
2 cups cherry tomatoes, halved
1/2 cup chicken stock
1/4 cup chopped fresh cilantro, optional
1 tbsp. fresh lime juice
Step 1
In a 12-inch skillet heat oil over medium-high heat; add onions and sauté 4 to 5 minutes until tender and starting to brown.
Step 2
Add carved chicken breast strips, tomatoes and chicken broth. Cook until heated through and tomatoes start to release juice, about 3 minutes. Add water, if necessary, to keep from drying out.
Step 3
Stir in cilantro, if desired, and lime juice and heat through. Serve sauté over cooked rice, orzo or cous cous, if desired.
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