This chicken + veggie skillet recipe is a staple in our house. This meal cures my craving for Tex-Mex, but without all the unnecessary calories and carbohydrates from tortillas, rice and beans.
Skillet Chicken + Vegetables (scroll to bottom for recipe)
Guacamole (scroll to bottom for recipe)
Spanish Cauliflower Rice (scroll to bottom for recipe)
Skillet Chicken and Veggies
Ingredients
- 2 – 6 ounce boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- Olive oil
- Salt + pepper (or Cavender’s Greek Seasoning)
- Your favorite fajita seasoning
Directions
- Marinate chicken with olive oil and fajita seasoning (you can even buy the pre-marinated chicken breasts from Central Market or Whole Foods)
- Toss veggies with olive oil and Cavender’s Greek seasoning (or salt and pepper)
- Heat olive oil in a large cast iron skillet
- Cook the chicken for about 10 – 12 minutes or until a thermometer reads 165 degrees (flip the chicken halfway through)
- Remove the chicken and set aside
- Add more olive oil to the skillet if needed. Add the peppers and onions and cook for about 7 – 8 minutes, stirring frequently
- Cut chicken into strips
- Combine chicken and veggies and top with guacamole
Makes 2 servings
Guacamole
Ingredients
- 2 ripe avocados
- ½ white onion, small dice
- 2 Roma tomatoes, small dice
- 5 Serrano peppers, seeds and veins removed and minced
- 1/3 cup cilantro, chopped
- Juice of 3 limes
- 1teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
Directions
- Cut the avocados in half, remove the seeds and scoop the flesh into a large bowl
- With a fork, mash the avocado. Don’t overdo it; you want the guacamole to be a little bit chunky
- Add the juice of 1 of the limes to the mashed avocado and stir to combine
- Add the diced onions, diced tomatoes, minced Serrano peppers and chopped cilantro and stir to combine
- Add the cumin, salt and pepper and stir to combine
- Add the juice of the remaining 2 limes
- Taste the guacamole and adjust seasonings if needed
- Best if you can refrigerate the guacamole for at least 30 minutes before serving
Spanish Cauliflower Rice
Ingredients
- ½ head cauliflower, riced
- ½ white onion, small dice
- 2 jalapeno peppers, minced
- 3 cloves of garlic, minced
- 1 ½ tablespoons tomato paste
- 1 tablespoon chicken or vegetable broth
- 1 tablespoon cumin
- ½ tablespoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Cilantro, chopped for garnish
Directions
- In a large skillet heat the tablespoon of olive oil over medium-high heat
- Add the diced onion and minced jalapeno and cook for about 3 minutes
- Add the minced garlic and cook for about 1 more minute. Be sure not to brown the garlic (you may need to reduce the heat)
- Add the riced cauliflower and combine with the onion, jalapeno and garlic
- Add the tomato paste, chicken broth, cumin, chili powder, salt and pepper. Stir to combine
- Reduce heat to low
- Cover and cook for about 3 – 5 minutes
- Garnish with chopped cilantro
Makes 4 servings
