Healthy Gut Food: Mexican Skillet Dinner

Enjoy Gut Healthy Food – Mexican Skillet Dinner Recipe

I love one-dish meals–especially when they are such gut healthy food as this Mexican Skillet Dinner!  One-dish meals are so very convenient; there’s usually very little clean-up required; and the flavor blends of the ingredients are awesome.  A friend who is a personal trainer and a proponent of all-things-healthy shared this recipe for a nutritious south-of-the-border skillet dinner.  This Mexican dinner has been lightened up by replacing traditional rice and cheese topping with fresh avocado and pico de gallo.  The dish is mildly spicy and quite satisfying.   Should there be leftovers, use them as packed meals for the next day.  One idea to use any leftovers is to chop up one of the chicken breasts, mix it with some fresh arugula and a spoonful of the bean mixture.  Fabulous for a light lunch!   Bon appétit!

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For the Mexican Spice Blend
  • 1 teaspoon ground cumin
  • 1 tablespoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 lime, juiced
  • ¼ teaspoon liquid stevia
  • 1 tablespoon fresh cilantro, minced
  • 1 teaspoon fresh jalapeno, seeded and minced
For the Skillet
  • 6 boneless, skinless chicken breast halves (thin fillets)
  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • 2 Roma tomatoes, chopped
  • 1 tablespoon garlic, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cayenne
  • 1 (15oz) can black beans, rinsed
  • 1 (15oz) can pinto beans, rinsed
  • 1 (15oz) can white beans, rinsed
  • 1 avocado
  • ½ cup pico de gallo
  • ¼ cup fresh cilantro, minced
  1. Combine the spice blend in a small bowl. Rub the spice blend over all of the chicken pieces. Place in a ziplock bag in the fridge to marinate for an hour, up to overnight.
  2. Preheat the oven to 425 degrees F. Place the olive oil in a large, oven-safe, skillet over medium-high heat. Add the onions, cooking until soft, about 5 minutes.
  3. Stir in the tomatoes, garlic, salt, cumin, cinnamon and cayenne. Sauté for 3 minutes. Add the rinsed beans and bring to a simmer, about 4 minutes.
  4. Arrange the marinated chicken breasts over the top of the bean mixture. Bake, uncovered, for 20-25 minutes. Top with sliced avocado, pico de gallo and fresh cilantro.
Calories: 322     Fat: 14g     Carbohydrates: 14g     Sugar: 3g     Sodium: 829mg     Fiber: 6g     Protein: 35g
You really must let me know what you think about this delicious recipe!  Comments can be left in the space below this post.


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