Mexican Chicken Skillet
Avocado-Cucumber Toss
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 tsp ground cumin
- 2 tsp chili powder
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 (16-oz) container refrigerated salsa
- 1 (15-oz) can black beans, rinsed and drained
- 1½ cups shredded pepper Jack cheese
- ¼ cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet. Stir together cumin, chili powder, salt, and pepper in a small bowl; rub all over chicken.
- Cook chicken in hot oil in a large skillet over medium-high heat 4 minutes per side or until browned; remove from skillet.
- Add salsa and beans to skillet, stirring to combine. Bring to a simmer, and cook 2 minutes. Return chicken to skillet, nestling in salsa mixture. Sprinkle with cheese. Cook, covered, 5 to 10 minutes or until chicken is done and cheese melts.
- Sprinkle with cilantro. Serve chicken with lime wedges.
Side Dish Ingredients
- 2 avocados, sliced
- ¼ cup lime juice
- 1 English cucumber, sliced
- 2 Tbsp chopped fresh cilantro
- ½ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Toss together all ingredients in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
457
|
115
|
572
|
| Fat (g) | 18 | 10 | 28 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 48 | 2 | 50 |
| Carb (g) | 23 | 8 | 31 |
| Fiber (g) | 8 | 5 | 13 |
| T. Sugs (g) | 3 | 1 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
