Ole’ Chicken Skillet
One dish meals — I think I should post a series of easy skillet meals that only require one pan for cooking and can be served on weeknights. Reason being, I have a feeling these “one dish wonders” in addition to crockpot meals will become standard fare in our house over the next few months…because:
1. The Frozen Moose yogurt store should be open around February 1st (yay!) and I won’t have time for elaborate dishes when opening a new business
2. Our kitchen still doesn’t have a dishwasher (hehe) and I won’t want to mess with dirtying multiple pans
3. They are just as delicious and nutritious, plus they are EASY — which should be enough to compel me right there 🙂
I’ve dubbed this skillet meal “Ole’ Chicken” – cubed chicken with anaheim peppers and onions, fresh tomatoes and warm spices. It’s comforting, filling and oh so good. I topped mine off with cool Greek yogurt and served over cooked rice.
Helpful hint: when I make rice, quinoa, millet, amaranth etc I always make huge batches and freeze in portions for Chris and I for quick meal prep : )
Ole’ Chicken Skillet
1 1/2 Tbsp coconut oil, butter, ghee or olive oil, divided (use oil for dairy free)
1 cup onion, diced
1 1b chicken breast, cubed or into strips (steak would also be a good sub)
2 garlic cloves, minced
2 tsp ground cumin
1 tsp paprika (could use Spanish smoked paprika for smoky flavor)
1 tsp ground coriander
1 anaheim peppers, deseeded and chopped
3 roma tomatoes, chopped
1 small zucchini, chopped
2-4 Tbsp chopped fresh cilantro
salt and pepper to taste
cooked grains* (I used brown rice but quinoa, millet or even polenta would be good)
chopped cilantro or chopped scallions
Greek yogurt or sour cream and/or shredded cheese (omit for dairy free unless using dairy free versions)
guacamole or chopped avocado or salsa, optional
1. In a large skillet, heat one tablespoon of oil over medium heat. Add chicken and onions and cook for 5 minutes. Add garlic, cumin, paprika, coriander and anaheim peppers and cook for an additional two minutes or until chicken is cooked through.
2. Add the remaining oil along with the zucchini and tomatoes. Cook for 5 more minutes or until vegetables are cooked through and chicken is golden brown. Toss in cilantro and season with salt and pepper.
3. Serve over cooked rice or favorite grain and top with a dollop of greek yogurt, cheese, avocado/guacamole and salsa and a fresh cilantro or scallions. Enjoy!
*I served this dish over cooked brown rice (about 4 cups) that was tossed with lime juice, a drizzle of olive oil, 3 Tbsp cilantro and salt and pepper