Here’s one seriously nutritious south-of-the-border skillet dinner! Most Mexican dinners contain generous portions of grains and dairy, so we’ve lightened this one up by taking out traditional rice and replacing cheese topping with fresh avocado and pico de gallo. It’s mildly spicy and very satisfying!
In this skillet dinner canned beans are combined with onion and tomato to create a hearty, flavorful base for marinated chicken breasts. The whole process is really quick and simply, doing a little sautéing on the stove and then popping the skillet into the oven while you prep the toppings.
Leftovers from this meal are simply wonderful as packed meals the next day. When healthy eating tastes THIS good it’s hard to stop! And why would you want to stop?!
Courtesy of RealHealthyRecipes.com
Here’s what you need
For the Mexican Spice Blend:
For the Skillet:
322 calories, 14g fat, 14g carbohydrate, 3g sugar, 829mg sodium, 6g fiber, and 35g protein.
Dr. Tony Tanzi: Physical Therapist, Triathlete, Runner, Performance Coach