Enjoy this recipe for sizzling fiesta chicken, courtesy of Lindita's Kitchen:

Ingredients

• 2 pounds chicken (breast or thighs)
• 2 tablespoons Lindita’s Mild Salsa mix
• Juice of two limes
• 1 juicy orange, squeezed
• 3 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. Mix, salsa mix, citrus, juice, garlic, spices, and oil.
2. Marinate chicken at least 30 minutes, but best if marinated overnight.
3. Cook chicken 5 to 8 minutes per side until done.
4. Cover, set aside. 
5. Once chicken breast is warm, chop or shred for tacos
6. Place chicken back in the in the skillet to stay moist
7. 1 package, corn tortillas (optional)

Jalapeño Rice

Ingredients

• 1 cup long grain white rice
• 4 cups chicken broth, 
• 1 tablespoon oil
• 1 tablespoon butter
• 1 garlic clove, minced
• ½  teaspoon salt
• 1 jalapeño, seeded, chopped
• 1 tablespoon cilantro 

Instructions 

1. Heat oil and butter in a skillet over medium heat, brown (toast) rice for 2 to 3 minutes
2. add 2 cups of chicken broth, salt, garlic, and jalapeño. Gently stir, then bring to a boil. 
3. Cover and reduce heat to low simmer. Cook for 15 minutes.
4. Then add the remaining 2 cups of chicken broth, and cook for an additional 10 to 15 minutes. 
5. Remove from heat, rest for 5 minutes. 
6. Fluff with fork, add cilantro and a squeeze of lime if desired.

Roasted Corn (canned, pan-grilled)

Ingredients

• 2 cans (15oz each) corn, drained and dried
• 2 tablespoons butter or oil
• ¼  cup mayo
• ⅓  cup crema or sour cream
• ½  cotija cheese, crumbled (queso fresco)
• ½ `teaspoon chili powder
• 1 lime juice

Instructions

1. Drain and pat corn dry thoroughly.
2. Heat pan to medium-high and add butter.
3. Add corn and let sit for 2 to 3 minutes without stirring.
4. Stir occasionally and cook for 8 to10 minutes until charred.
5. Lower heat and let cool slightly. 
6. Stir in mayo, crema, chili powder, and lime juice.
7. Add queso fresco and mix gently.
8. Finish with cilantro, extra lime, and chili powder or grind Lindita’s Spice to taste.

It’s time to serve and plate it up!

You have a couple of options. The 1st option would be to serve it with a chicken breast, jalapeño rice, and roasted corn. 

The 2nd option would be to warm up some corn tortillas and serve them up as chicken tacos, with the delicious sides. 

Toppings: Shredded lettuce or red cabbage, salsa, sliced avocados, thin sliced radishes, cilantro, roasted jalapeños…..just go for it!!