Tuesday, June 28, 2011

Mexican Chicken Skillet Recipe

Hey everyone! Hope your week is going good so far. Today I decided to make a Mexican dish that is Paleo friendly. It came out great and spicy!


Mexican Green Chile Chicken Skillet


  1. 2 tbsp. of olive oil
  2. 2 lbs. boneless, skinless chicken breast cut into 1 inch pieces
  3. 1 medium onion, cut in 4 pieces
  4. 2 cloves of garlic
  5. 2 poblano peppers
  6. 2-3 jalapeno peppers
  7. 1 medium tomato, diced
  8. Juice of 1 lime
  9. 1 handful of cilantro
  10. 1 avocado, diced
  1. Heat oven to 400 degrees.
  2. Roast Poblano and jalapeno peppers in oven for 45 min or until skin is charred
  3. Warm oil in pan
  4. Cook chicken until juices run clear
  5. While chicken is cooking, place peppers, onion and garlic in food processor. pulse a few times until a chunky consistency. Add lime juice
  6. After chicken is done, add pepper mixture and sauté for about 5 min.
  7. Remove from heat and stir in tomato and cilantro.
  8. Top with avocado


Print Recipe

Well off to relax with the hubs. See ya tomorrow! Ciao!