Mexican Chicken Skillet Recipe
This Mexican Chicken Skillet is a scrumptious, fulfilling, and easy-to-make meal that will be on your dinner table in under 30 minutes. Juicy chicken, bell pepper and tender sweet potato cubes are cooked in spices, salsa, and diced jalapenos and all this goodness is topped with melty mozzarella cheese.
INGREDIENTS
- ½ pound boneless skinless chicken , thighs or breast
- 1 ½ cups sweet potato, diced and parboiled
- 1 cup canned black beans
- 1 tablespoon green jalapeno or green chili peppers, pickled (canned) or fresh
- 6 tablespoons mild salsa
- ½ cup mozzarella cheese
- 1-2 tablespoon olive oil, for cooking
- ⅓ cup red bell pepper, diced
- ½1 teaspoon ground cumin
- ¼ teaspoon red chili flakes
- 1 teaspoon ground oregano
- salt to taste
- black pepper to taste
- 1 teaspoon garlic, minced
- Lime wedges for serving
- Cilantro for serving
- 1 cup uncooked quinoa, optional
INSTRUCTIONS
- If serving with quinoa, start cooking it now.
- In a small bowl mix together spices, salt, black pepper, and diced chicken thighs.
- Brown the chicken in a skillet over medium-high heat until almost fully cooked. Set aside.
- Clean the skillet with paper towels and add sweet potatoes, jalapenos, garlic, bell peppers. Stir to combine and cook for another 5-8 minutes until warmed through and veggies softened. Stir in salsa, black beans and return the chicken.
- Top with cheese and close the lid. Once cheese is melted, remove the skillet from heat. Serve with a drizzle of squeezed lime juice and freshly chopped cilantro and quinoa.
VIDEO
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NUTRITION
Calories: 366kcalCarbohydrates: 29gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 70mgSodium: 927mgPotassium: 821mgFiber: 7gSugar: 5gVitamin A: 10255IUVitamin C: 27mgCalcium: 96mgIron: 2mg
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