Tex Mex Chicken Skillet
A one pan 30 minute meal that has tons of fresh flavor! Seared chicken, sauté veggies and top with avocado!
Servings 4
Calories 267kcal
Ingredients
- 2 tablespoons olive oil
- 4 chicken breasts, patted dry
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 poblano pepper, seeded and chopped
- 1 red pepper, seeded and chopped
- 1/2 cup red onion, halved and sliced
- 1 15 ounce can of black beans, drained and rinsed
- 1/2 cup grated cheddar cheese
- 1 avocado, chopped for garnish
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 2g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 397mg | Potassium: 94mg | Vitamin A: 550IU | Vitamin C: 23.9mg | Calcium: 113mg | Iron: 0.7mg