Fiesta Skillet – Flavor Fiesta, No Rice Required!

Get ready to crank up the flavor in your kitchen with this south-of-the-border Fiesta Skillet! This dish is packed with all the flavor you love, minus the grains and dairy overload. Say goodbye to rice and hello to creamy avocado and fresh pico de gallo! It’s mildly spicy, super satisfying, and totally customizable. And the leftovers? Oh, they make an epic lunch the next day. Seriously, when healthy eating tastes this good, it’s hard to stop. But why would you even want to?!

What You Need

Servings: 8 (or just you if you’re feeling extra hungry)

For the Spice Blend

• 1 teaspoon ground cumin (because cumin makes everything better)
• 1 tablespoon garlic powder (garlic: nature’s gift to food)
• ½ teaspoon smoked paprika (adds a little smoky magic)
• ½ teaspoon black pepper (for that extra kick)
• 1 lime, juiced (because we’re squeezing the zest out of life)
• ¼ teaspoon liquid stevia (a teeny drop of sweetness)
• 1 tablespoon fresh cilantro, minced (the herb of champions)
• 1 teaspoon fresh jalapeño, seeded and minced (a little heat never hurt anyone)

For the Skillet

• 6 boneless, skinless chicken breasts (the lean, mean, cooking machine)
• 1 teaspoon olive oil (for some sizzle)
• 1 yellow onion, chopped (for a tear-jerking start)
• 2 Roma tomatoes, chopped (juicy goodness)
• 1 tablespoon garlic, minced (more garlic = more happiness)
• 2 teaspoons kosher salt (salt is life, right?)
• ½ teaspoon ground cumin (more of that cumin goodness)
• ¼ teaspoon ground cinnamon (because we’re throwing in some spice)
• ¼ teaspoon ground cayenne pepper (kick it up a notch)
• 1 (15oz) can black beans, rinsed (fiber power!)
• 1 (15 oz) can pinto beans, rinsed (more beans, more fun)
• 1 (15 oz) can white beans, rinsed (three kinds of beans = a fiesta)
• 1 avocado (for that creamy, dreamy topping)
• ½ cup pico de gallo (fresh and zesty)
• ¼ cup fresh cilantro, minced (herb it up)

Instructions

1. Spice things up! In a small bowl, mix up the spice blend. Rub it all over your chicken like you’re a mad scientist in the kitchen. Pop those bad boys in a ziplock bag and let them marinate in the fridge for an hour—if you’re feeling fancy, overnight works wonders too.
2. Preheat the oven to 425°F. Get your skillet ready! Heat the olive oil over medium-high heat in a large, oven-safe skillet. Toss in the onions and cook them down until soft, about 5 minutes. Try not to cry (we promise it’s worth it).
3. Time to spice it up! Stir in the tomatoes, garlic, salt, cumin, cinnamon, and cayenne. Let it all sizzle for 3 minutes, then add those beans (yes, all three kinds). Bring it to a simmer for 4 minutes. It’s already smelling like a party in your kitchen.
4. Chicken time! Place the marinated chicken breasts right on top of the bean mixture. Pop the skillet in the oven, uncovered, for 20-25 minutes. (Tip: your kitchen will smell like a fiesta of awesomeness by now.)
5. The grand finale! Top with sliced avocado, pico de gallo, and fresh cilantro. Serve it up and enjoy every bite!

Nutrition

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

Leftovers

Oh, and those leftovers? They’re practically a gift. Chop up the leftover chicken, toss it with some fresh arugula, and scoop in a bit of that bean mixture for a packed lunch that’s even better the next day. You’re welcome.

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