Monday, May 3, 2010

Mexican Chicken Skillet Dinner


I wanted to share the recipe I made for supper tonight, as it was really good and very easy.  This recipe came from the book, Saving Dinner The Low Carb Way, by Leanne Ely, of Flylady fame.  This is a great cookbook to add to your collection, with many yummy, family-friendly recipes.  One thing I like about this cookbook is that it is divided up by the seasons, with six weeks of menus for each season along with the related grocery lists.  It is designed so that you could just adopt one of the menus as your own, and take the prepared grocery list to the store and buy everything you need.  I also like that Leanne includes the nutritional imformation for each main dish at the bottom of the recipe.  Another neat feature is that she includes suggestions for side dishes for each meal, both low carb and regular.  That way if you happen to be eating low carb, while the rest of the family is not, you can just make one main dish for the whole family to enjoy, then prepare side dishes accordingly.


Here is the recipe the way I made it (which is not exactly the way it was written!).  This serves about 8.

2 TBSP olive oil
4 large chicken breasts
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons garlic powder
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 large sweet onion, thinly sliced
1 cup frozen whole-kernel corn
2 cups salsa


1.  Cut semi-frozen chicken breasts into thin strips.
2.  In a large skillet, heat the olive oil over medium heat.  Add chicken strips and stir-fry 3 minutes.
3.  Stir in all three spices. (The recipe suggested removing chicken from heat at this point, but I did not do that.  I just added the vegetables.) 
4.  Add the green and red bell pepper and onion, stir-frying together for about 3 minutes.
5.  (Return the chicken to the skillet, if you removed it) and stir in the corn and salsa.  Stir-fry 2 or 3 more minutes or until chicken and veggies are done and corn and salsa are heated through.


Serve over brown rice, if not watching your carbs, and/or add a big, green salad.  I added a dollop of sour cream to mine, which made it really Yummy!  :)

I made my brown rice in the oven, using the recipe that Michelle from She Looketh Well posted recently, and it was about as good as brown rice can be, and had a really nice flavor from the rich chicken stock that I cooked it in!

Let me know if you give this a try.

5 comments:

Rebecca's Refining said...

Sounds yummo! I cheated tonight...I picked up Ben from his mowing job after 6pm, so we just picked up a pizza on the way home! :) not exactly low fat, but tastey!!

Noel said...

mmmmmmmmmmmmmmmmm, I love all things mexican, this sounds delicious!

tlmalcolm said...

I was thinking of looking for a new recipe to celebrate Cinco de Mayo! Maybe this will be it!! We love Mexican!!

mommyx12 said...

Yum, looks easy and sounds yummy. My family will love it.

Kathy - mom of many said...

No picture? I have to see pictures of food...lol.

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