Sour Cream Elote Lime Chicken

Last night’s Taco Tuesday recipe was one where I made something up, closed my eyes, and prayed…and I’m happy to say it actually worked. I took the same concept as my chicken kebab bowls but mixed it up with some Mexican-ish flavors. The result is a saucy chicken that you can use in all sorts of dishes.

Start by slicing 2 large boneless skinless chicken breasts (1.25 lbs) into strips. Marinate in light sour cream (I didn’t measure, but I’d guess 10 oz?), Trader Joe’s elote seasoning (I used just under 2 tbsp), 2 cloves of minced garlic, and the juice of 2 small limes. After it’s soaked up that flavor for a bit, bake at 400 for 20 minutes.

If you don’t have a TJ’s, this would work really well with a basic taco seasoning blend – it’s more about the seasoning mixing with the lime and sour cream. I served in tacos (with all the usual fixins) and plan to eat the leftovers over a salad for lunch today, but my beau noted it would be really good served over beans and rice since the lime and light sour cream makes a really nice sauce (more sauce than when I used Greek yogurt) When eating the chicken in tacos, I left the sauce in the pan because you don’t want to make the taco all soggy…but rice would soak it all up and be extra delicious. I’m thinking we have a burrito bowl situation on the horizon.