Chili Lime Chicken

Add some jicama to a usual chicken dinner for a fresh take.

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  • 16 pieces jicama
  • 1/2 tomato, diced
  • 8 pieces chicken breast
  • chili powder to taste
  • 1 lime
  • 1 tbsp olive oil

Makes 4


  1. On a cutting board, cut jicama pieces into toothpick size, then dice tomato.
  2. In a medium sized pan, fry chicken. As the chicken is cooking, season with chili powder and juice from the lime.
  3. Once the chicken is cooked halfway, flip the pieces then season the other side with chili and lime juice.
  4. On a plate, line up jicama, top with diced tomato, then place 2 pieces of chicken on top.
  5. Serve with a wedge of lime

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Nutrition facts

Per Serving

  • calories: 273
  • carbohydrates: 6g
  • cholesterol: 115mg
  • dietary fiber: 3g
  • fat: 5g
  • monounsaturated fat: 3g
  • potassium: 591mg
  • protein: 46g
  • saturated fat: 1g
  • sodium: 134mg
  • sugar: 1g

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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