Tex-Mex Chicken Skillet

Name: Tex-Mex Chicken Skillet
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: ***For the chicken:***; 1 1/2 teaspoons ancho chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon garlic powder; salt, to taste; ground black pepper, to taste; 4 (6-ounce) chicken breasts, boneless and skinless; 1 1/2 tablespoons olive oil; 1/3 cup low-sodium chicken broth; 1/2 cup salsa; 1 (14-ounce) package frozen Southwest-style blend vegetables; ***Optional toppings:***; 1 avocado, diced; 1 tomato, chopped; cilantro, chopped, to taste; lime wedges, to taste

Dinner Mexican Chicken

Time: 30 minutes

Yield: 4 servings

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About

The sizzle of the skillet is like the beat of hooves on the trail to a great meal! The Tex-Mex Chicken Skillet is loaded with a saddlebag of flavors, from the juicy chicken to the spicy ancho chili to the hearty Southwestern veggies. It only takes 30 minutes to fire up this dish, so you can get back to enjoying the evening energized. The Tex-Mex Chicken Skillet is also perfect for customizable toppings, you can really make this dinner your own.

Ingredients

For the chicken:
1 1/2 teaspoons ancho chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
salt, to taste
ground black pepper, to taste
4 (6-ounce) chicken breasts, boneless and skinless
1 1/2 tablespoons olive oil
1/3 cup low-sodium chicken broth
1/2 cup salsa
1 (14-ounce) package frozen Southwest-style blend vegetables
Optional toppings:
1 avocado, diced
1 tomato, chopped
cilantro, chopped, to taste
lime wedges, to taste

Directions

Step 1 -Combine the chili powder, the cumin, the garlic powder, and 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in a bowl.

Step 2 -Coat the chicken breasts with the seasoning mix.

Step 3 -Heat the oil in a large skillet over medium-high heat.

Step 4 -Add the chicken and cook until the bottom is browned, about 6-7 minutes.

Step 5 -Flip and cook the reverse side, reducing the heat as necessary.

Step 6 -Once the chicken breasts are fully cooked through, reading 165 degrees F when checked with a meat thermometer, then pour the broth and the salsa over the chicken.

Step 7 -Add the frozen vegetables.

Step 8 -Taste the chicken mixture and season with the salt and the pepper, as needed, and stir.

Step 9 -Reduce the heat to medium and cook until the vegetables are warmed through.

Step 10 -Top with the avocados, the tomatoes, and the cilantro.

Step 11 -Squeeze the lime over the chicken and serve!

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