Skinny Tex Mex Chicken Skillet Food

TEX MEX CHICKEN SKILLET

Steps:

• In small bowl combine cumin, chili powder, garlic powder, salt and pepper
• Heat cast iron skillet (or your everyday skillet) to medium high heat.
• Add olive oil and heat until shimmering about 2 minutes.
• Sprinkle both sides of chicken breasts with half the cumin/chili powder mixture, reserving the rest for the vegetables.
• Sear seasoned chicken. Cook about 4-5 minutes on each side until cooked through and internal temperature reaches 165 degrees. Remove chicken to platter.
• Saute peppers and onion until soft. About 3-4 minutes. Add drained and rinsed black beans.
• Sprinkle veggies with remaining chili seasoning and add chicken back to the pan.
• Top chicken with grated cheese and garnish with fresh avocado chunks.

SKINNY TEX-MEX CHICKEN SKILLET

Steps:

• Sprinkle chicken with seasoning. Heat oil over medium-high heat in a very large skillet. Add chicken; reduce heat to medium. Cook and stir about 2 minutes or until chicken is browned on all sides. Add chopped sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp-tender.
• Add salsa, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pink.
• Serve with warm tortillas or rice or inside red peppers. (To heat tortillas, wrap in paper towels; microwave on high [100%] power for 30 seconds.) Sprinkle with cilantro, if desired.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

TEX-MEX SKILLET CHICKEN

Steps:

• Combine chicken, cumin and salt tossing to coat.
• Heat oil in a large skillet over medium high heat.
• Add onion, bell pepper and garlic, saute for 2 minutes.
• Add chicken, saute stirring constantly, until chicken is no longer pink.
• Stir in rice, picante sauce and broth, mixing well.
• Bring mixture to a boil.
• cover and remove from heat.
• Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
• Cover and let stand another 10 minutes.
• sprinkle with tomatoes& olives.
• Service with a dollop of sour cream.

TEX MEX CHICKEN SKILLET

Steps:

• Season to taste throughout cooking.
• boil Chicken and remmove meat from bone.
• heat oil in a large heavy skillet (med-med hi).
• chop and add veggies and cook until tender (about five minutes).
• add chicken and brown.
• add salsa (i had a dash of tostitos medium salsa left over that i threw in) and rotel including juice and fill the can a little less than half and add if the mix needs more moisture.
• simmer for at least 20 minutes.
• wrap in a tortilla and enjoy!