One Pan Mexican Flavored Chicken And Veggies
An ideal dish for busy weeknights. I just love one-pot dinners. Easy to make and almost no dirty dishes!
Servings 2
Calories 325kcal
Ingredients
- 10 ounce skinless boneless chicken breast cut into bit-size pieces
- 1/2 cup onion chopped
- 2-3 cloves garlic minced
- 2 cups bell pepper (capsicum, any color) chopped
- 1 cup red cabbage chopped
- 2 cups zucchini chopped
- 1 cup carrot chopped
- 3 cups tomato chopped
- 1/4 cup spring onion chopped
- 1/2 cup water
- 1 tablespoon tomato paste optional
- 2 teaspoons ground cumin divided
- 1 teaspoon cayenne pepper divided
- 1.5 teaspoon paprika powder divided
- ground cinnamon
- sea salt to taste
- black pepper to taste
Instructions
- Heat cooking oil over medium heat. Add chicken pieces and sprinkle with 1 teaspoon cumin, ½ teaspoon cayenne pepper, and ½ teaspoon paprika powder. Sauté until the chicken starts to color, about 5 -7 minutes. Transfer to a small bowl.
- In the same pan, sauté onion for 2 to 3 minutes. Add more oil if needed and stir regularly.
- Add garlic and bell pepper and cook for 3-5 minutes more, or until onions and bell pepper start to soften. Stir regularly.
- Add red cabbage, carrots, and zucchini and cook for another 5 minutes while stirring.
- Add tomatoes, 1 tablespoon tomato paste, and water. Add chicken pieces and season with 1 teaspoon paprika powder, 1 teaspoon cumin, ½ teaspoon cayenne pepper, pinch of cinnamon powder, salt, and pepper.
- Cover and cook for 15-20 minutes.
- Remove from heat when ready, add spring onions. Give it a good stir and serve.
- Optional: garnish with a little grated cheese.
Notes
- If you have Tex Mex seasoning, you could use that instead of cayenne pepper, cumin, and paprika powder.
- Great taste on its own, but feel free to serve with a little brown rice, amaranth, quinoa or buckwheat.
Interesting Read(s):
- Interesting Nutrition Facts and Health Benefits of Buckwheat
- Semi-Vegetarian: What is Flexitarian or Semi-vegetarianism?