Tex-Mex Chicken Skillet
Makes 2 servings. About 650-800 kcal, 65-80 g protein, 25-40 g carbs, 20-35 g fat per serving. Part of The Plan.
Ingredients
| 1.5 lb | boneless, skinless chicken breast | |
| 2 | bell peppers | |
| 1 medium | yellow onion | |
| 1 medium | avocado | |
| 40 g | shredded cheddar | |
| 4 cups | shredded romaine | |
| 1/2 cup | salsa (mild) | |
| 1/2 cup | plain nonfat Greek yogurt | |
| 1 tsp | olive oil | |
| 2 tsp | cumin + 1 tsp smoked paprika + 1 tsp garlic powder + lime juice |
Process
- Dice the chicken; season with cumin, smoked paprika, garlic powder, salt, and pepper.
- Heat oil; sear chicken in a single layer (batches if needed) to 165F.
- Slice peppers and onion; cook 5-7 minutes, then stir in salsa and lime juice and simmer 1-2 minutes.
- Dice the avocado. Serve the skillet over romaine; top with avocado and cheddar, dividing both evenly. Thin yogurt with lime juice and water into a crema for topping.
Note: Keep the salsa mild. Measure the avocado and cheese and split them evenly.