Mexican · Dinner
Sizzling Chicken Skillet (Low-Calorie)
Boneless chicken breast strips are seared in a nonstick skillet with bell pepper, onion, and tomato, seasoned with cumin, chili powder, and lime, then finished with a light dusting of cotija cheese. Lower in fat than typical versions, this skillet keeps calories down while still delivering smoky, tangy Tex-Mex flavor without added cream or oil-heavy sauces.
$5
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
362Calories
47.8gProtein
13.1gFat
14.2gCarbs
6.1gSugar
3.6gFiber
698mgSodium
161mgChol
4.2gSat Fat
980mgPotassium
210mgCalcium
2.4mgIron
0.5mcgVitamin B12
78mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the chicken breast dry with a paper towel, then slice into even strips on a cutting board.
2
Season
Toss the chicken strips with cumin, chili powder, smoked paprika, salt, and black pepper until evenly coated.
3
Sear
Heat olive oil in a nonstick skillet over medium-high heat and sear chicken strips for 4 to 5 minutes, turning once, until golden and cooked through.
4
Saute
Push chicken to one side, add sliced bell pepper, sliced onion, and minced garlic; saute for 3 minutes until softened.
5
Simmer
Stir in diced tomato and simmer over medium-low heat for 2 minutes until the tomato softens slightly.
6
Rest
Remove from heat and let sit for 3 minutes to allow juices to redistribute.
7
Finish
Squeeze lime juice over the skillet and toss gently to coat everything evenly.
8
Plate
Transfer chicken and vegetables onto a plate, scatter crumbled cotija cheese and chopped cilantro over top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken breast
- 11 bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil
- 150g150g tomato
- 2 tbsp2 tbsp lime juice
- 40g40g cotija cheese
- 2 tbsp2 tbsp cilantro
