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One Pan Mexican Flavored Chicken
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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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
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.

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