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Cheesy Chili Chicken Skillet

This week’s theme: Comfort Food
Starting with this Cheesy Chili Chicken Skillet

I’ll admit it, I was ambitious. I set out on this food journey with the expectation of posting twice a week. Not even considering the other activities in my life that may pop up: last minute meeting at work, paper that I knew was due but did not expect, a sick dog, and even a busy boyfriend. That is why, with the rain settling in yet again this week, I decided comfort food would be the easy solution.

**Ingredients for the Skillet:
– 2 Chicken Breasts
– 1 and 1/2 cups of Salsa (I used Totino’s Seared Garlic)
– Sprinkle of Shredded Cheese
– Can of Mixed Beans (Black, Pinto, Kidney)
– 1 cup of Cooked White Rice
– 1 cup of Corn
– 1 whole Avocado
– Sprinkle of Red Pepper Flakes
– 1 cup Diced Tomato

Ingredients for Chili Chicken:
– 1/2 tsp. Chili Powder
– 1 and 1/2 tsp. Fajita Spice
– 1 can of Chicken Stock
– Drizzle of Lemon Juice
– 1/8 tsp. Salt
– 1/8 tsp. Pepper
– 1/2 tsp. Paprika
– Sprinkle of Red Pepper Flakes (for extra spice)

Directions for Shredded Chicken:
1. Heat large pan on stove on high heat, add 1 can of chicken broth (enough to cover the chicken)
2. Allow chicken stock to heat up and begin to boil
3. Place chicken breasts in boiling stock and allow to cook for 20 – 30 minutes
4. Once no more pink is showing, remove chicken from the pan and allow to cool in medium bowl
5. In medium bowl, add all spices to the shredded chicken and mix well

Directions for Skillet:
1. Heat skillet on medium-low heat. Add 1 cup of salsa and shredded chicken, let simmer for 5 – 6 minutes
2. Add corn, diced tomato, and black beans. Include second cup of salsa
3. Let simmer for 6 – 8 minutes, stirring occasionally
4. Add the cooked rice to the pan. Let simmer for another 5 minutes, stirring occasionally
5. Turn off heat and sprinkle cheese over the top
7. Serve in bowls or on plates with avocado

Added ZEST:
– Salsa: I used Totino’s Seared Garlic because it has a mild flavor. It is also a chunky salsa which adds nice texture. Any salsa works and until I create my own salsa recipe (or borrow my mom’s) store-bought is the way to go
– Rice: Recommend white rice because it remains fluffy, absorbs the flavor of the spices, and can warm up well
– Veggies: This time I added tomatoes, avocado, corn, and black beans. I have made this with capsicum and onions (white and green) and highly recommend that alternative, as well
– Chicken: This chicken variation is a bit spicier than past recipes, don’t add red pepper flakes or chili powder if sensitive to spice!
– Tortilla Chips: It is training season and any chips in the house are consumed within the hour the bag is open so I did not add tortilla chips, but I highly recommend tortilla chips if you have self-control


Author: Claire Elizabeth

My name is Claire Elizabeth and welcome to my lemon zest life! It all started back in 2015 when I began creating healthy recipes to support my busy lifestyle between the gym, full-time work, and full-time university. Four years later I have updated my healthy recipes but am still living that busy lifestyle. This is catered for the full-time employees, students, parents, and everyone in between that lives a lemon zest life, like me. xo.🍋 ​

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