Tex Mex Chicken Skillet Supper
- Number of Servings: 5
Ingredients
3 medium yellow summer squas, halved and sliced3 medium zucchini halved and sliced2 tbsp olive oil1 chipotle in adobo1 tbsp chili powder2 tsp ground cumin15 oz boneless skinless chicken breast cut into 2" long strips (3oz per serving)1 cup brown ricesalt and pepper1 fresh jalepeno seeded & diced1 green bell pepper julienned2 cloves of garlic, minced4 scallions white and tender green parts only, sliced2 ripe tomatoes seeded and diced1/4 cup chopped fresh cilantro2-3 limes cut into wedges to servesour cream (optional and not included in nutritonals)
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.
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.
Nutritional Info 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
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