Cilantro & Lime Chicken with Scoops
"I came up with this recipe when I was preparing for a large party, and I wanted a healthy Tex-Mex chicken to serve in tortilla cups. This party dish can made ahead of time to free up yourself for time-sensitive dishes. You can serve it in tortilla chip cups or any other savory crispy cup you can find. Leftovers are great over salad greens or wrapped up in a tortilla as a burrito. — Lori Terry, Chicago, Illinois..."
INGREDIENTS
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1 pound boneless skinless chicken breasts
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2 teaspoons chili powder
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2 tablespoons lime juice
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1-1/2 cups frozen petite corn (about 5 ounces), thawed
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1-1/2 cups chunky salsa
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1-1/2 cups (6 ounces) finely shredded cheddar cheese
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1 medium sweet red pepper, finely chopped
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4 green onions, thinly sliced
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Baked tortilla chip scoops
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Minced fresh cilantro
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