One-pan Skinny Tex Mex Chicken
One-Pan Skinny Tex Mex Chicken is a healthy gluten-free, easy-to-make dinner. perfect for those busy weeknights.
Servings: 2
Calories: 410kcal
Ingredients
- 2 cups zucchini chopped
- 1 cup bell pepper chopped
- 1/2 cup onion chopped
- 1 Thai chili pepper or jalapeno seeds removed and finely chopped
- 3 cups tomato chopped
- 2 cloves garlic minced
- 10 ounce skinless boneless chicken breast cut into bite-size pieces
- 2 teaspoons ground cumin
- 1/2-1 teaspoon paprika powder
- 1/4 teaspoon cayenne pepper
- black pepper to taste
- sea salt to taste
- 1 cup cooked kidney beans rinsed and drained
- 1 cup green peas (frozen)
- 1/2 lime/lemon juice only (use less if using lemon)
- 1/4-1/2 cup water or vegetable/chicken stock
- 1/2 cup fresh parsley chopped
Instructions
- In a big pot, heat oil over medium heat. Sauté onion for 2 minutes.
- Add garlic, bell pepper, and chili pepper and cook for another 3-5 minutes or until soft.
- Transfer cooked onion mix to a small bowl and set aside.
- Cook chicken in same pan. Add a little oil and turn heat to high. Cook for 5 minutes or until lightly browned.
- Once meat starts to brown, add onion mix, zucchini, tomatoes, peas, and kidney beans.
- Give good stir add cumin, cayenne, paprika, sea salt, black pepper, water/stock, and lime juice. If you have tex mex seasoning, you can use that instead of the herbs too.
- Stir again, cover and cook for 20 min. Stir regularly.
- When ready, remove from heat and add parsley.