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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 255.6
  • Total Fat: 7.8 g
  • Cholesterol: 49.3 mg
  • Sodium: 111.6 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 24.8 g

View full nutritional breakdown of Tex Mex Chicken Skillet Supper calories by ingredient
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Tex Mex Chicken Skillet Supper

Submitted by: AMBERAMA76

Introduction

The chipotles in adobo add smoke and heat to give this dish its character. A squirt of fresh lime juice applied by each diner at the table brings all the flavors together. The chipotles in adobo add smoke and heat to give this dish its character. A squirt of fresh lime juice applied by each diner at the table brings all the flavors together.
Number of Servings: 5

Ingredients

    3 medium yellow summer squas, halved and sliced
    3 medium zucchini halved and sliced
    2 tbsp olive oil
    1 chipotle in adobo
    1 tbsp chili powder
    2 tsp ground cumin
    15 oz boneless skinless chicken breast cut into 2" long strips (3oz per serving)
    1 cup brown rice
    salt and pepper
    1 fresh jalepeno seeded & diced
    1 green bell pepper julienned
    2 cloves of garlic, minced
    4 scallions white and tender green parts only, sliced
    2 ripe tomatoes seeded and diced
    1/4 cup chopped fresh cilantro
    2-3 limes cut into wedges to serve
    sour cream (optional and not included in nutritonals)

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Directions

1. If you have time, combine the summer squash, zucchini and 2 tsp salt in a colander. Toss to mix and set aside to drain for 30 minutes. Transfer the squash and zucchini to a clean dish towel and wring dry. Cook brown rice.

2. Heat 1 tbsp of the oil in a large skillet over medium- high heat. Add the chipotle, chili powder, cumin, and chicken. Saute until the chicken is coated with spices and cooked through, about 8 minutes. Season to taste with salt and pepper. Remove the chicken from the skillet with a slotted spoon, set aside, and keep warm.

3. Return the skillet to the stove, add 1 tbsp of the oil and heat over medium-high heat. Add the jalepeno, bell pepper, squash, zucchini, and garlic. Saute until crisp tender, 3-5 minutes. Season to taste with salt and pepper.

4. Return the chicken to the skillet. Add the scallions, tomatoes and cilantro. Cook until the tomatoes are heated through, about 5 minutes. Taste and adjust the seasonings. Stir in cooked rice.

5. Serve Hot with lime and sour cream for optional toppings.

Number of Servings: 5

Recipe submitted by SparkPeople user DOVASARY76.






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