Mexicali Chicken

Prep Time
Cook Time
Ready In

"This is out of a cookbook called Diabetic Family can add fresh cilantro to the salsa if desired..."

Original recipe yields 4 servings


  • Serving Size: 1 (273.6 g)
  • Calories 338.8
  • Total Fat - 18.5 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 71.2 mg
  • Sodium - 865.7 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 3.9 g
  • Sugars - 6.2 g
  • Protein - 28.8 g
  • Calcium - 303.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 98.9 mg
  • Thiamin - 0.2 mg

Step 1

In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving.

Step 2

Sprinkle chicken with taco seasoning; set aside. In a large skillet cook bacon over medium heat until crisp. Remove to paper towels; drain.

Step 3

If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4-7 minutes on each side or until a thermometer reads 165°F.

Step 4

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Step 5

Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.

Tips & Variations

No special items needed.



This was a wonderful dinner! It's really easy to make, too. I made the pico de gallo in the morning, so it was nicely chilled by dinnertime. I served it with some steamed white rice and peas, and it made for a very nice dinner. Thanks, Teresa.

review by:
(4 Aug 2022)

Daily Inspiration

Quick, easy and very flavorful. Definitely a repeat at our house. Served with a pre-made pico de gallo which made this dish even easier.

(17 Mar 2019)