One-Pan Mexican Chicken Skillet
The perfect meal to get your Mexican fix without all the extra dishes.
Servings: 6
Calories: 489kcal
Ingredients
- 1 ½ lbs chicken tenders
- 1 onion sliced
- 1 small yellow squash diced
- ½ cup of cherry tomatoes halved
- ¼ cup of chopped green onions
- 1 cup of black beans cooked or canned
- ½ cup of salsa
- 1 cup of cheddar cheese
- taco seasoning
- cilantro for garnishing
Instructions
- Preheat a cast iron skillet over medium heat. I used a 12" skillet
- Add about 2 tbsps of avocado oil along with the chicken to the skillet. Sprinkle with taco seasoning.
- While that's cooking, cut up all your vegetables.
- Chop up the chicken into bite-size pieces with a metal spatula.
- When the chicken is about halfway cooked through, add in the yellow squash and onion.
- Let those start to soften for about 5 minutes before adding the green onions, tomatoes, and beans. Season with taco seasoning.
- Once the chicken is cooked and squash is soft, mix in salsa, top with cheese, and garnish with cilantro. Serve immediately.