Recipe: Chicken and Lime Skillet

Serves 4.


3 Tbsp. olive oil
2 cloves garlic, crushed
1/4 tsp chili powder
1/4 tsp. cumin
2 Tbsp. lime juice
1/2 lb. boneless chicken
8-10 new potatoes, cooked
2 small summer squash
1 small onion, finely sliced
1 bell pepper, finely sliced
1 cup corn kernels
salt and pepper to taste
1 cup cherry tomatoes, cut in half
sour cream
tortilla chips


Mix together 1 Tablespoon olive oil, garlic, chili powder, cumin and lime juice. Cut chicken into bite-sized pieces. Heat a large skillet and add one teaspoon of olive oil. Add chicken and cook until barely done. Add one half of garlic-chili mixture and cook 1 minute. Remove from pan. Cut potatoes into big slices or, if very small, quarter. Add remaining oil to skillet and heat. Add potatoes and cook, stirring occasionally, until golden, about 10 minutes. Slice squash thickly and add to skillet. Cook 2 minutes. Add onions and bell peppers and cook until crisp tender, 4-5 minutes. Add corn kernels, chicken and the rest of the garlic-chili mixture and cover. Cook until just heated through, 1-2 minutes. Serve with tomatoes, sour cream and tortilla chips.