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• 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 blend vegetables For the optional toppings: • 1 avocado, diced • 1 tomato, chopped • cilantro, chopped, to taste • lime wedges, for squeezing
Combine the chili powder, cumin, garlic powder, and 1/4 teaspoon each of the salt and pepper in a bowl.
Coat the chicken with the seasoning mix.
Heat the oil in a large skillet over medium-high heat.
Add the chicken and cook until the bottom is browned, about 6-7 minutes.
Flip and cook the other side, reducing the heat as necessary.
Once the chicken is fully cooked through, reading 165 degrees F when checked with a meat thermometer, pour the broth and salsa over the chicken.
Add the southwest blend vegetables.
Season with salt and pepper to taste.
Reduce the heat to medium and cook until the vegetables are warmed through.
Add in the avocados, tomatoes, and cilantro.
Give the chicken a fresh squeeze of lime and serve!