American•quick

20 minute mexican skillet chicken

The Clever Carrot recipe - American

Ingredients

Quantities are shown as originally provided.

1 tbsp olive oil
1 onion, diced into 1/2-inch pieces (red or yellow)
1 garlic clove, grated
1 1/4 lbs ground chicken or turkey, mix of white and dark meat for best flavor
Mexican spice blend (from my cookbook) or an all-natural taco seasoning of your choice, to taste
1 cup whole cherry tomatoes
1 cup cooked black beans, (approximately 1/2 can, rinsed & drained)
1/4 c. chopped fresh parsley or cilantro

1
In a large 10-inch skillet, warm the olive oil over medium heat.
2
Add the onions and garlic. Sauté until soft and translucent, about 3 minutes.
3
Add the chicken. Sprinkle with Mexican spice blend and sauté, stirring occasionally, about 3 minutes. Add the cherry tomatoes and continue to sauté until the tomatoes begin to burst and the chicken is cooked through. Taste, and season with additional spice blend to your liking.
4
Add the black beans and parsley. Stir gently to warm through.
5
When ready to eat, serve warm straight from the skillet with cauliflower rice or Jasmine rice, if using.