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Saucy Mexican Chicken Skillet

Ingredients

  • 1 cup plain yogurt
  • 1 pound boneless, skinless chicken breasts
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 1/2 teaspoons black pepper, divided
  • 1 teaspoon cumin
  • 1 cup chicken broth
  • 2 (14 ounce) cans pinto beans, drained and rinsed
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled feta
  • 1 lime, cut into wedges

Directions

Prep: 1. Remove yogurt from fridge and allow to come to room temperature. 2. If chicken breasts are thick, cut in half lengthwise so you have two half-inch thick pieces. 3. Mince garlic and chop onion. 4. Cut tomatoes in half and mince cilantro. Make: 1. Heat oil in a skillet over medium-high heat. Add onions and cook for about 1 minute. 2. Season chicken with salt, 1 teaspoon pepper, and cumin and cook for about 2 minutes per side. 3. Add the minced garlic, chicken broth, beans. remaining salt, oregano, cumin, cayenne (if using), and 1/2 teaspoon black pepper. Stir well and cook until chicken is done through, about 5 minutes. Turn off the heat. 4. When chicken is done stir a little of the warm pan sauce into the yogurt (this will help keep it from curdling in the hot pan) then pour the yogurt into the pan and stir well. 5. Sprinkle the tomato halves, cilantro, and cheese over the top. Serve warm with lime wedges for squeezing.

Notes

Both chicken and beans make this dish full of protein and flavor! Great with rice or spooned into tortillas, you can't go wrong with this fantastic meal.

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