Chicken “Nachos” Skillet
Ingredients
- 1.5 lbs. chicken tenders
- 1 Tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin seed
- sea salt and fresh ground black pepper, to your taste
- 1 red bell pepper, diced
- 1 Tbsp avocado oil, or olive oil
Topping ideas:
- 6 slices of nitrate-free bacon, crispy cooked and crumbled
- 8 ounces vine tomatoes, diced
- 1 cup frozen organic corn, thawed
- 15 oz black beans, rinsed and drained
- 1/2 cup shredded cheddar cheese
- 1- 2 jalapenos
- 4 green onions, thinly sliced
Instructions
- Preheat oven to 375 degrees f.
- In a large glass bowl add chicken tenders, with the bell pepper and sprinkle with paprika, chili powder, cumin, sea salt, and pepper.
- Mix together with your hands to get all chicken pieces well coated with the seasoning.
- Heat oil in a large, oven-safe skillet over medium-high heat.
- Add chicken and bell peppers mixture and cook, stirring for about 8 minutes, or until cooked through and nice golden brown on the outside.
- Once all chicken tenders are cooked, arrange them in the skillet as shown, and sprinkle on the toppings: diced tomatoes, corn, black beans, and cheese.
- Place entire skillet in your preheated oven and bake until cheese is melted about 4 minutes.
- Remove from oven and garnish with green onions and crumbled bacon on top.
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