Spicy Mexican Chicken & Rice Skillet

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 360.8
  • Total Fat: 11.8 g
  • Cholesterol: 88.5 mg
  • Sodium: 741.5 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 6.6 g
  • Protein: 30.4 g

View full nutritional breakdown of Spicy Mexican Chicken & Rice Skillet calories by ingredient
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A quick, one-skillet weeknight dish. A quick, one-skillet weeknight dish.
Number of Servings: 2


    1 cup cooked brown rice
    1 1/2 cups fresh asparagus, chopped into 1" pieces
    1/4 cup diced red bell pepper
    1/4 cup grated raw carrot
    5 med. button mushrooms, sliced
    1/4 cup onion, diced small
    1 cup baby yellow squash, cut in 1/2" thick rounds
    1/2 cup low sodium chicken broth
    2 chicken thighs, cooked and chopped into 1/2" pieces
    2 tbsp. tomato paste
    1 tbsp. ground cumin
    salt, pepper and red pepper flakes to taste


Saute the chicken thighs in a hot pan sprayed with cooking spray. Remove from pan when cooked through and no longer pink.

Add onion, mushrooms, carrot and asparagus to pan. Saute until asparagus starts to turn slightly tender, about 5 minutes.

Cut chicken into 1/2" pieces (if you didn't prior to cooking them), and add back to the skillet. Also add yellow squash and red bell pepper. Saute for 3 minutes, then add rice.

Add tomato paste, chicken broth and cumin. Season with salt & pepper and red pepper flakes, to taste. Saute for another 10 minutes until squash is cooked.

Divide into two bowls and top each with 1/3 cup reduced fat shredded cheese and 2 tbsp. light sour cream.

This can also be used as a filling for soft tacos, which could change the number of servings to 4.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user TEENTABEAN.

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