Mexican Skillet Dinner - RJ Health and Fitness - South Bay Personal Trainer

Mexican Skillet Dinner

Here’s what you need

For the Mexican Spice Blend:

  • 1 teaspoon ground cumin
  • 1 Tablespoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 lime, juiced
  • ¼ teaspoon liquid stevia
  • 1 Tablespoon fresh cilantro, minced
  • 1 teaspoon fresh jalapeno, seeded and minced

For the Skillet:

  • 6 boneless, skinless chicken breast halves
  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • 2 Roma tomatoes, chopped
  • 1 Tablespoon garlic, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne
  • 1 (15oz) can black beans, rinsed
  • 1 (15oz) can pinto beans, rinsed
  • 1 (15oz) can white beans, rinsed
  • 1 avocado
  • ½ cup pico de gallo
  • ¼ cup fresh cilantro, minced


  1. Combine the spice blend in a small bowl. Rub the spice blend over all of the chicken pieces. Place in a ziplock bag in the fridge to marinate for an hour, up to overnight.
  2. Preheat the oven to 425 degrees F. Place the olive oil in a large, oven-safe, skillet over medium-high heat. Add the onions, cooking until soft, about 5 minutes.
  3. Stir in the tomatoes, garlic, salt, cumin, cinnamon and cayenne. Sauté for 3 minutes. Add the rinsed beans and bring to a simmer, about 4 minutes.
  4. Arrange the marinated chicken breasts over the top of the bean mixture. Bake, uncovered, for 20-25 minutes. Top with sliced avocado, pico de gallo and fresh cilantro. Enjoy!

Nutritional Analysis

322 calories, 14g fat, 14g carbohydrate, 3g sugar, 829mg sodium, 6g fiber, and 35g protein.

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