Mexican · Dinner
Skillet Chicken in Red Sauce (High-Protein)
Boneless chicken breast simmered in a skillet with a blistered tomato-chipotle sauce, finished with black beans and melted queso Oaxaca for extra protein. Onion, garlic and chipotle in adobo build the base, with cumin and oregano rounding out the heat. Served straight from the skillet with lime and cilantro.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
589Calories
68.4gProtein
22.8gFat
24.3gCarbs
6.4gSugar
6.9gFiber
983mgSodium
190mgChol
7.9gSat Fat
1380mgPotassium
380mgCalcium
4.3mgIron
1.1mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken dry with paper towel and season with salt. Thinly slice the onion, mince the garlic and chipotle, and drain the black beans. Chop the cilantro.
2
Sear
Heat the olive oil in a skillet over medium-high heat and sear the chicken 3–4 minutes per side until golden and cooked through, then transfer to a plate.
3
Saute
In the same skillet over medium heat, sauté the onion and garlic 3 minutes until translucent and fragrant, scraping up browned bits.
4
Simmer
Stir the chipotle, cumin, and oregano into the skillet; cook 1 minute until fragrant. Add canned tomatoes and chicken stock, simmering 8 minutes over medium-low heat until the sauce thickens.
5
Braise
Return the chicken and black beans to the skillet, spooning sauce over them, and simmer uncovered 5 minutes over medium-low heat until heated through.
6
Finish
Scatter the torn queso Oaxaca over the skillet and cover off the heat for 2 minutes until the cheese softens.
7
Plate
Slide the chicken and sauce onto a plate, scatter with cilantro, and serve with the lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 2/3 cup85g, about half a 15 oz can black beans
- 2.4 oz70g queso Oaxaca
- 2 tbsp2 tbsp olive oil
- 1/2 cup120ml chicken stock
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
