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Tex Mex Chicken Skillet

Servings: 4 -5

Ingredients

Dry rub:

  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • sea salt and freshly ground black pepper to taste, about 1/4 teaspoon each

Chicken Skillet Ingredients:

  • 4 chicken breasts about 1-1/2lbs, cut in half lengthwise if very thick
  • 1 Tbsp olive or avocado oil
  • 1 small onion chopped
  • 1 14 oz can black beans, drained & rinsed
  • 2 cups frozen organic corn rinsed
  • 1 10 oz can diced tomatoes with juice
  • 1 10 oz can green chilies with juice
  • juice and zest of 1 organic lime
  • 2 tsps smoked paprika
  • 1 cup shredded Cheddar Jack cheese blend
  • fresh cilantro chopped to garnish
  • lime wedges to serve

Instructions

  • Preheat your oven to 400 degrees f.
  • In a small container, whisk seasonings together to create a dry rub.
  • Rub the chicken breasts really well with your dry seasonings mix on all sides.
  • Heat oil in a large, oven safe skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side, or until golden-brown. Set aside and cover to keep warm.
  • In that same skillet add the onions, and sauté until they soften, about 4 minutes.
  • Stir in the beans, corn, diced tomatoes with juice, chilies, lime juice, zest, and smoked paprika. Reduce the heat and simmer the sauce for a couple of minutes. Season with a pinch of sea salt and pepper, then return the chicken back to the pan and nestle into the sauce.
  • Sprinkle with shredded cheese and transfer to the preheated oven. Bake for about 15 minutes, or until bubbly and chicken is fully cooked through.
  • Garnish with cilantro and serve with lime wedges.
  • Serve with cauliflower rice or cooked brown rice if desired.
  • Enjoy!