Super Delicious Mexican Inspired Chicken + Rice Skillet!
Ingredients
- 2 large boneless chicken breasts, cut into 1/2 inch cubes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 large yellow onion, diced
- 1 bell pepper, seeded and diced
- 4 fresh garlic cloves, minced
- 1 14 oz. can low sodium kidney, pinto or black beans, rinsed and drained
- 1 cup frozen organic corn
- 2 cups diced fresh Roma tomatoes
- 2 cups cooked brown rice, or quinoa
- 1/2 cup shredded cheese
- 2 Tbsps avocado oil, or olive oil, divided
- 1/2 tsp freshly ground pepper, divided
- 1 tsp sea salt, divided
Toppings:
- 1 avocado, diced
- diced green onions
- chopped fresh cilantro leaves
- lime wedges
- plain Greek yogurt, or sour cream
- salsa
Instructions
- Heat a large skillet over medium heat.
- Add in one tablespoon of your oil and swirl it around to coat the pan.
- Add chicken and sprinkle with all the seasonings, and about half of the sea salt and pepper this recipe calls for; or to taste.
- Cook, stirring occasionally for about 5-7 minutes or until chicken is cooked through.
- Once the chicken is done, remove from the heat and set aside on a large plate.
- Add the remaining oil then stir in onion and bell pepper; sauté for 3-4 minutes until translucent, add garlic and continue sautéing for about 30 seconds more.
- Next, stir in the beans, corn, Roma tomatoes, your cooked rice, and a pinch of sea salt & pepper; stir until everything is well combined and begins bubbling.
- Return cooked chicken to the skillet, stir to warm, and sprinkle with shredded cheese. Place the lid on and reduce your heat. Continue to cook until cheese is melted, about 4-5 minutes more.
- Scoop servings into small bowls then allow everyone to add the toppings of their choice.
- OR scoop on top of lettuce/spring mix, to create a delicious taco salad and top as desired.
- Garnish with green onions, cilantro and serve with freshly chopped avocado and lime wedges.
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