Mexican Chicken & Pepper Skillet

A savory skillet meal with extra-lean ground chicken, colorful bell peppers, and brown rice, seasoned with traditional Mexican spices for a light yet satisfying dinner.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Fat
• Low-Sugar

Tags

• one-pot
• stir-fry
• quick
• healthy
• budget-friendly
• savory

Ingredients

• 1.5 pound ground chicken breast (99% fat-free)
• 1 yellow onion (diced)
• 2 bell peppers (red and green, diced)
• 14.5 ounce diced tomatoes (undrained)
• 1 cup water
• 0.75 cup brown rice (uncooked)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped, for garnish)
• 0.25 cup fat-free plain Greek yogurt (for serving)

Instructions

1. In a large non-stick skillet, brown the ground chicken breast over medium-high heat for 5-7 minutes, breaking it apart with a spoon, until fully cooked. Drain any excess liquid.
2. Add the diced yellow onion and bell peppers to the skillet with the chicken. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the diced tomatoes, 1 cup water, uncooked brown rice, chili powder, ground cumin, dried oregano, salt, and black pepper. Bring the mixture to a simmer.
4. Reduce heat to low, cover, and cook for 20-25 minutes, or until the brown rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
5. Fluff the rice and chicken mixture with a fork. Serve hot, garnished with fresh cilantro and a dollop of fat-free plain Greek yogurt, if desired.

Nutrition (per serving)

• Calories: 236
• Protein: 28.8 g
• Carbohydrates: 24.7 g
• Fat: 1.6 g
• Fiber: 2.5 g
• Sodium: 353 mg
• Saturated Fat: 0.3 g
• Sugar: 3.5 g
• Cholesterol: 76 mg