Ecuadorian Skillet Chicken with White Rice and Avocado Salad

Tender chicken breast simmered in a rich, aromatic Ecuadorian-inspired sauce with bell peppers and tomatoes, served alongside fluffy white rice and a vibrant avocado salad.

• Prep: 12 min
• Cook: 16 min
• Total: 28 min
• Servings: 4
• Cuisine: Ecuadorian
• Difficulty: Easy
• Cost: $3.88/serving

Dietary

• High-Protein
• Low-Sugar

Tags

• quick
• healthy
• comfort food
• savory
• tangy
• sauté

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1.5 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 green bell pepper (chopped)
• 3 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon dried oregano
• 14.5 ounce diced tomatoes (undrained)
• 1 cup chicken broth
• 0.5 cup fresh cilantro (chopped, divided)
• 1 tablespoon fresh lime juice
• 1 cup white rice (uncooked)
• 1.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 avocado (large, diced)
• 0.25 red onion (thinly sliced)

Instructions

1. Cook the white rice according to package directions, using 1/2 teaspoon of the salt. This can be done on the stovetop or in a rice cooker, preparing it while you cook the chicken.
2. While the rice cooks, pat the chicken breast pieces dry and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 4-5 minutes until browned on all sides, then remove to a plate.
4. Reduce heat to medium. Add the chopped yellow onion and green bell pepper to the skillet, cooking for 3-4 minutes until softened. Stir in the minced garlic, ground cumin, chili powder, and dried oregano, cooking for 1 minute more until fragrant.
5. Return the chicken to the skillet. Stir in the diced tomatoes (undrained) and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 6-8 minutes until the chicken is cooked through.
6. While the chicken simmers, prepare the avocado salad. In a small bowl, combine the diced avocado, thinly sliced red onion, and 1/2 tablespoon olive oil. Season with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the fresh cilantro. Gently toss to combine.
7. Stir 1/4 cup of the fresh cilantro and the fresh lime juice into the cooked chicken mixture. Taste and adjust seasoning as needed.
8. Serve the Ecuadorian skillet chicken over the cooked white rice, topped with the avocado salad.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave. For an extra kick, add a pinch of red pepper flakes with the chili powder.

Nutrition (per serving)

• Calories: 512
• Protein: 44.1 g
• Carbohydrates: 50.6 g
• Fat: 15.5 g
• Fiber: 6.6 g
• Sodium: 578 mg
• Saturated Fat: 2.5 g
• Sugar: 4.5 g
• Cholesterol: 85 mg