Mexican Skillet Dinner

Mexican Skillet Dinner

Here’s one seriously nutritious south-of-the-border skillet dinner that my family can’t get enough of! Most Mexican dinners contain generous portions of grains and dairy, so I’ve lightened this one up by taking out traditional rice and replacing cheese topping with fresh avocado and pico de gallo. It’s mildly spicy and very satisfying!

Lately my kids have been craving beans, which is an ingredient that I don’t cook with often. In this skillet dinner canned beans are combined with onion and tomato to create a hearty, flavorful base for marinated chicken breasts. The whole process is really quick and simply, doing a little sautéing on the stove and then popping the skillet into the oven while you prep the toppings.

  • You may enjoy serving this dinner with some Coconut Sour Cream topping!
  • Leftovers from this meal are simply wonderful as packed meals the next day. I chopped one of the leftover chicken breasts and enjoyed it with a handful of fresh arugula and a spoonful of the bean mixture. When healthy eating tastes THIS good it’s hard to stop! And why would you want to stop?!
  • If you’re still in the mood for Mexican then try this incredibly light and guilt-free recipe for Enchiladas!
Mexican Skillet Dinner
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
INGREDIENTS
Serves 8

For the Mexican Spice Blend
  • 1 teaspoon ground cumin
  • 1 Tablespoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 lime, juiced
  • ¼ teaspoon liquid stevia
  • 1 Tablespoon fresh cilantro, minced
  • 1 teaspoon fresh jalapeno, seeded and minced
For the Skillet
  • 6 boneless, skinless chicken breast halves (thin fillets)
  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • 2 Roma tomatoes, chopped
  • 1 Tablespoon garlic, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne
  • 1 (15oz) can black beans, rinsed
  • 1 (15oz) can pinto beans, rinsed
  • 1 (15oz) can white beans, rinsed
  • 1 avocado
  • ½ cup pico de gallo
  • ¼ cup fresh cilantro, minced
INSTRUCTIONS

  1. Combine the spice blend in a small bowl. Rub the spice blend over all of the chicken pieces. Place in a ziplock bag in the fridge to marinate for an hour, up to overnight.
  2. Preheat the oven to 425 degrees F. Place the olive oil in a large, oven-safe, skillet over medium-high heat. Add the onions, cooking until soft, about 5 minutes.
  3. Stir in the tomatoes, garlic, salt, cumin, cinnamon and cayenne. Sauté for 3 minutes. Add the rinsed beans and bring to a simmer, about 4 minutes.
  4. Arrange the marinated chicken breasts over the top of the bean mixture. Bake, uncovered, for 20-25 minutes. Top with sliced avocado, pico de gallo and fresh cilantro. Enjoy!
NUTRITION

Calories: 322     Fat: 14g     Carbohydrates: 14g     Sugar: 3g     Sodium: 829mg     Fiber: 6g     Protein: 35g    

Mexican Skillet Dinner

 

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