Mexican Skillet Chicken

mexican skillet chicken

I made this recipe from The Clever Carrot Blog and we enjoyed it so much that I didn’t changed anything in the recipe. The photo is from the original blog: 20 MINUTE MEXICAN SKILLET CHICKEN

Mexican Skillet Chicken
Serves 3
Total Time
35 min
Total Time
35 min
  1. 1 tbsp olive oil
  2. 1 onion, diced into 1cm pieces (red or yellow)
  3. 1 garlic clove, grated
  4. 400g ground chicken or turkey, mix of white and dark meat for best flavor
  5. Mexican spice blend or an all-natural taco seasoning of your choice, to taste (around 1 tbsp)
  6. 1 cup whole cherry tomatoes
  7. 1 cup cooked black beans, (rinsed & drained)
  8. ¼ c. chopped fresh parsley or cilantro
  9. * Serve with cauliflower rice or Jasmine rice, optional
  1. In a large 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.
  4. 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.
  5. Add the black beans and parsley. Stir gently to warm through.
  6. When ready to eat, serve warm straight from the skillet.
Darling, à table!

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