March 6, 2021

Recipe of the week

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Mexican Chicken Skillet Dinner


15 Ingredients 35 Minutes 210 Calories


 2 boneless skinless chicken breast (trimmed and sliced in half lengthwise)

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 teaspoons vegetable oil (divided)

2 garlic cloves (pressed)1 red bell pepper (large, diced)

2 cups frozen corn (or fresh)

1/2  water1 lime (juiced)

1/2 cup Mexican cheese blend (grated)

1 jalapeño (sliced thin)

1/4 cup chopped cilantro


210 Calories SODIUM 24%  DV 570 mg FAT 15% DV 10g PROTEIN 35% DV 18g CARBS 6%  DV 17g FIBER 12% DV3g


  1. In a small bowl combine chili powder, paprika, cumin, salt, and pepper. Sprinkle evenly over both sides of the chicken breasts.
  2. In a large oven safe skillet heat 1 tsp of oil over medium heat.
  3. Add chicken breast and sauté until both sides are browned and cooked through, about 6 minutes. Transfer to plate and cover.
  4. Add another teaspoon of oil to the pan along with the garlic and bell pepper. Sauté until garlic is fragrant then add the corn. Cook until corn is heated.
  5. Add the chicken back to the pan.
  6. Add water and pour lime juice over the chicken. Cook for 3 minutes. Sprinkle with cheese and place under broiler to melt cheese.
  7. Remove from oven. Sprinkle with jalapeños and cilantro.
  8. Serve with wedge of lime.

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